Salted caramel bread ice cream with hot chocolate sauce
- March 2018
- Serves 8-10
- Hands-on time 1 hour 10 min
Salted caramel sourdough breadcrumbs are stirred through double cream and fresh vanilla in Thomasina Miers’ dessert recipe. Finish with a glug of boozy hot chocolate sauce for pud perfection.
- 55.1g (32.9g saturated)
- 43.2g (35.2g sugars)
Freeze egg whites in a food bag marked with the date/ number for up to 3 months.
Make the chocolate sauce up to 1 week ahead, cover and chill. The ice cream will keep for 1 month in the freezer. Remove 10 minutes before serving.
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