Directions:
- Make the Ballymaloe vanilla ice cream and freeze.
- Preheat the oven to 450°F.
- Spread the chunky bread crumbs on a baking sheet. Sprinkle with sugar and toast in the oven for 1015 minutes. Stir every 4 or 5 minutes until the sugar caramelizes and coats the bread crumbs. Spread onto a Silpat mat and let cool. Then pulse the caramelized bread crumbs into small, chunky bits in a food processor.
- When the ice cream is semi-frozen, fold in the bread crumbs and freeze until fully frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.19 Kcal (625 kJ) | ||
| Calories from fat | 17.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 3% | |
|---|---|---|---|
| Cholesterol | 7.1mg | 2% | |
| Sodium | 159.51mg | 7% | |
| Potassium | 117.08mg | 2% | |
| Total Carbs | 31.07g | 10% | |
| Sugars | 8.89g | 36% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 39.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 306.98 Kcal (1285 kJ) | ||
| Calories from fat | 36.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 3% | |
|---|---|---|---|
| Cholesterol | 14.6mg | 2% | |
| Sodium | 328.21mg | 7% | |
| Potassium | 240.91mg | 2% | |
| Total Carbs | 63.92g | 10% | |
| Sugars | 18.3g | 36% | |
| Dietary Fiber | 2.43g | 5% | |
| Protein | 5.68g | 6% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 2.6mg | 7% | |
| Calcium | 81.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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