In the second part of our weekly recipe segment with thanks to Stapletons Bakery, Roscrea, we have chosen the delicious Brown Bread Ice Cream and Hot Chocolate Sauce
Method
- Preheat the oven to 180°C/gas mark 4. Line and grease a baking sheet.
- Put the brown bread into a food processor and blend to coarse crumbs. Evenly spread the breadcrumbs on the baking sheet and sprinkle with the brown sugar. Bake until caramelised, turning occasionally.
- Leave to cool, mix into the ice cream and freeze until ready to serve.
Hot Chocolate Sauce
- In a medium sized pan heat the water and sugar, stirring constantly to dissolve the sugar. Bring to the boil and continue to stir until all of the sugar has been dissolved.
- Break the chocolate into small pieces and cut the butter into small chunks. Add to the pan of water and sugar and stir.
- Remove the pan from the heat and stir the sauce until the chocolate and butter have melted and all the ingredients have blended together.
- Stir in the cream and the vanilla essence.
- Serve the chocolate sauce immediately whilst it is still warm.