Mystery Ice Cream Food

MYSTERY ICE CREAM

Mystery Ice Cream image

The ingredients in this recipe sound different than the usual ice cream recipe but this ice cream is delicious and a bit-out-of-the-ordinary. This is also a great way to use up left over bread and give your family a healthy and delicious treat. Prep time does not include refrigeration time (2-4 hours) or freezing time (overnight). Cook time includes processing time. Recipe source: Bon Appetit (April 1984)

Provided by ellie_

Categories Frozen Desserts

Time 50m

Yield 1 quart, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup whole wheat bread crumbs (or use whatever leftover bread you have available)
1/2 cup raw sugar (or substitute brown sugar)
4 eggs, separated, at room temperature (or egg substitute)
1 pinch cream of tartar
1/4 cup powdered sugar
1 cup whipping cream
1 teaspoon vanilla

Steps:

Preheat broiler.
Spread bread crumbs on a baking sheet. Cover bread crumbs with 1/4 cup of the raw sugar (or brown sugar).
Broil 6 inches from heat source about 1 minute or until crumbs brown and sugar starts to melt. Stir well and sprinkle with remaining (1/4 cup) raw sugar. Broil for another 1 1/2 minutes, stirring occasionally.
Cool to room temperature and then grind using the chopping blade in a food processor (or use a blender).
In a large bowl and using an electric mixer beat egg whites and cream of tartar to soft peaks. Add powdered sugar one tablespoon at a time until whites are stiff and shiny.
Beat in yolks, one at a time.
In a separate bowl with clean beaters whip cream to soft peaks.
Stir in vanilla and fold into egg mixture with reserved crumbs.
Let cool in refrigerate (2-4 hours).
Process in an ice cream maker according to manufacturer's directions.
Turn mixture into plastic container and freeze hard in freezer overnight (or for at least 4-6 hours).
Soften ice cream in refrigerator before serving.

Nutrition Facts : Calories 364.9, Fat 19.6, SaturatedFat 10.5, Cholesterol 195.3, Sodium 261.1, Carbohydrate 40.5, Fiber 2.6, Sugar 24, Protein 8.7

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