Recipes
Caramelised Sourdough and Raspberry No-Churn Ice Cream
Chill out by churning up a rich ice cream. Toasty caramelised leftover breadcrumbs add flavour and texture to this creamy dessert
Chill out by churning up a rich ice cream. Toasty caramelised leftover breadcrumbs add flavour and texture to this creamy dessert
(2 votes)
Cook: 20 Mins
Serves: 10
Price: 21p per serving
Nutritional Information
Each 54g serving contains
Energy
904kj
216kcal
904kj
216kcal
11%
Fat
18.4g
18.4g
Med
26%
26%
Saturates
11.3g
11.3g
Med
57%
57%
Sugars
8.6g
8.6g
Med
10%
10%
Salt
0.12g
0.12g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1674kj/400kcal
Typical energy values per 100g:
1674kj/400kcal
Ingredients
120g Asda Extra Special sourdough boule, crusts removed and crumbed
40g Asda ES Cornish salted butter
40g soft light brown sugar
100g raspberries
40g caster sugar
150ml condensed milk
600ml double cream
1tsp vanilla extract
Method
1
Preheat the oven to 200C/180C/gas 6. Fan. Place the butternut squash and beetroot on a baking tray, drizzle over 2tbsp of rapeseed oil, toss together and arrange in a single layer. Bake for 30-40 minutes until tender and starting to char.
2
Meanwhile place the bread, remaining rapeseed oil, garlic and sage in a bowl and toss together. Tip the mixture onto another baking tray and again arrange in a single layer. Bake for 5 minutes then scatter over the hazelnuts and bake for 10-15 minutes or until the bread is golden and crisp and the hazelnuts toasted.
3
Remove trays from the oven and set aside to cool slightly. Make the dressing by mixing together the olive oil, maple syrup, vinegar and Dijon mustard in a small bowl. Arrange the roasted vegetables, bread, hazelnuts, rocket, tomatoes, onion and goats’ cheese on a serving plate. Drizzle over the dressing and serve immediately.