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Serves
US | Metric
Ingredients
  • 5 slices Bertinet Bakery seeded sourdough (from a 500g loaf)
  • 1 litre double cream
  • 4 eggs
  • 200 g + 1tbsp caster sugar
  • ¼ tsp fine salt
  • 100 ml frangelico (or liqueur of your choice)
  • 250 g jam of your choice
Jam on toast ice cream Jam on toast ice cream

Jam on toast ice cream

Prep 20 minutes
Total 8 hours
  1. Toast the slices of Bertinet Bakery seeded sourdough (500g loaf) and slice into quarters.
  2. Heat up 600ml cream to a simmer. Turn off the heat, add the toast and leave to infuse for 20 minutes.
  3. Preheat the oven to 150 C (fan).
  4. Strain the cream, squeezing as much cream from the toast as possible. Chill the sieved cream and lay the toast on a rack over a pan. Sprinkle with 1tbsp caster sugar and bake for 50 minutes (or until crisp). Cool the toast and chop into small pieces.
  5. Whisk the eggs and remaining caster sugar in a stand mixer with a whisk attachment on medium speed for 5 minutes.
  6. Meanwhile measure out the chilled cream (the toast will have absorbed about half) and top up until you have 600ml again. Whip this to soft peaks.
  7. Add the frangelico and fine salt to the egg sugar mixture and gently fold through the cream. Now fold through the cooled toast crumbs (~250g).
  8. Transfer to a lidded container and dollop jam. Use a skewer to swirl this through. Now freeze for at least 6 hours but preferably overnight.
Jam on toast ice cream Jam on toast ice cream

Jam on toast ice cream

favorite
print
like
Prep 20 minutes
Total 8 hours
Serves
US | Metric
Ingredients
  • 5 slices Bertinet Bakery seeded sourdough (from a 500g loaf)
  • 1 litre double cream
  • 4 eggs
  • 200 g + 1tbsp caster sugar
  • ¼ tsp fine salt
  • 100 ml frangelico (or liqueur of your choice)
  • 250 g jam of your choice

  1. Toast the slices of Bertinet Bakery seeded sourdough (500g loaf) and slice into quarters.
  2. Heat up 600ml cream to a simmer. Turn off the heat, add the toast and leave to infuse for 20 minutes.
  3. Preheat the oven to 150 C (fan).
  4. Strain the cream, squeezing as much cream from the toast as possible. Chill the sieved cream and lay the toast on a rack over a pan. Sprinkle with 1tbsp caster sugar and bake for 50 minutes (or until crisp). Cool the toast and chop into small pieces.
  5. Whisk the eggs and remaining caster sugar in a stand mixer with a whisk attachment on medium speed for 5 minutes.
  6. Meanwhile measure out the chilled cream (the toast will have absorbed about half) and top up until you have 600ml again. Whip this to soft peaks.
  7. Add the frangelico and fine salt to the egg sugar mixture and gently fold through the cream. Now fold through the cooled toast crumbs (~250g).
  8. Transfer to a lidded container and dollop jam. Use a skewer to swirl this through. Now freeze for at least 6 hours but preferably overnight.