Preheat the oven to 170C, 325F, Gas Mark 3. Spread the breadcrumbs out on a baking tray and cook for approximately 10-15 minutes until crisp and lightly browned. Leave to cool completely. Whip the double cream with the brown sugar until it forms soft peaks. Lightly whisk the egg yolks, then beat into the cream mixture with the rum or brandy, if using, until just blended. Fold in the breadcrumbs, making sure they are evenly distributed. Transfer to a container and freeze for 1 hour. Whisk the egg whites until they form stiff peaks. Scoop the ice cream into a chilled bowl or blender and mix until soft. Fold in the egg whites. return the ice cream to the freezer for at least two hours or until required. Serve with water biscuits. Source: Take A Break
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 132 (63%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 54.3mg||17 %|
|Sodium 20.3mg||1 %|
|Potassium 54.6mg||1 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 19.4g|
|Protein 0.8g||1 %|
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Calories per serving: 208
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