Brown Bread Ice-cream with Berry Fruit Sauce

I don't know many people who don't like ice-cream. This is a low-fat variation of an old recipe using Brace's wholemeal or malted grain bread. The toasted crumbs mixed with the unrefined sugar give the ice-cream a nutty flavour and great texture. I serve it with some soft berry compote which is really delicious.

Serves 4

Ingredients

4 thick slices Brace's wholemeal or malted grain bread
50g dark soft Muscovado sugar
500ml low-fat custard
200ml low-fat Greek yoghurt
30g runny honey
Sauce:
500g mixed frozen fruits
50g icing sugar

Instructions

Preheat the oven to gas mark 6, 200c, 400f.

Blitz the bread in a blender to form coarse breadcrumbs.

Spread over a baking tray, sprinkle the sugar over the top and bake for about 15 minutes, until dark brown and crisp. Remove and leave to cool. Meanwhile, mix together the custard, yoghurt and honey. Churn in an ice-cream maker until thickened; spoon in the baked breadcrumbs and continue churning until done. Remove the paddle, spoon into a container, cover and freeze. Eat within three months.

Alternatively, place the mixture in a freezer container, freeze for one hour, remove and stir well to break up the ice crystals. Freeze for a further 15 minutes and then stir in the sugared breadcrumbs. Leave to freeze thoroughly.

To make the berry sauce, simply defrost the fruits in a bowl, sift the icing sugar over the top, stir and leave for ten minutes.

To serve, remove the ice-cream from the freezer about ten minutes before serving. Scoop into serving dishes and add the berry sauce.