Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
12
- 3 slices day-old light rye bread
- 1/3 cup firmly packed brown sugar
- 1teaspoons ground cinnamon
- 1/2 cup raisins , coarsely chopped
- 1teaspoons almond essence
- 20grams unsalted butter
- 2L tub vanilla ice-cream, softened slightly
Description
Use up leftover rye bread in this scrumptious brown bread, raisin and almond ice-cream. The perfect way to cool down on a balmy day.
Method
Step 1 of 4
Process bread in a food processor until fine crumbs form. Transfer to a bowl. Add sugar and cinnamon and mix well.
Step 2 of 4
Place raisins in a glass bowl. Add essence and stir to combine. Stand for 10 minutes to allow flavours to develop.
Step 3 of 4
Heat butter in a large non-stick frying pan over medium heat. Add breadcrumb mixture and cook, stirring occasionally, for 3 minutes or until lightly toasted. Remove from heat. Cool.
Step 4 of 4
Place ice-cream in a large bowl. Add the raisins and toasted breadcrumb mixture and mix well. Spoon into a 10 x2cm (7-cup capacity) loaf pan. Cover and freeze for 6 hours or overnight until firm. Serve.
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