No-Churn Brown Bread and Hazelnut Ice Cream

Preheat your grill (broiler) to a medium setting. Pulse the wholemeal bread in a food processor or blender until you have fine breadcrumbs.

Spread the breadcrumbs onto a baking tray along with the chopped hazelnuts and demerara sugar. Mix well to combine.

Grill the mixture for approximately 10 minutes, stirring frequently to ensure even browning. Watch closely to prevent the sugar from burning. Once golden and caramelized, set aside to cool completely.

In a large, clean bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the caster sugar, a little at a time, until the mixture is thick and glossy like a meringue.

In a separate bowl, whip the double cream until it reaches soft peaks. Gently fold the whipped cream into the meringue mixture using a spatula, then fold in the cooled toasted breadcrumbs and hazelnuts.

Transfer the mixture into a large container with an airtight lid. Freeze for at least 4 hours; the whipped egg whites and cream provide enough stability that no churning is required.