Bara Brith ice cream


  • 125g Little Mill Natural Products Bara Brith
  • 125g Usk Fair Trade soft brown sugar
  • 3tbsp Beechtree bees honey


1. Preheat the oven to 190c/375F/Gas Mark 5. Break up the Bara Brith onto small crumbs and spread the crumbs out over a baking sheet. Scatter over the sugar and mix together with your fingertips. Put the baking sheet in the oven for 10-12 minutes, until the crumbs start to brown and the sugar starts to melt. During this period keep a close eye on the crumbs to make sure that they don’t burn. Shake the baking sheet or move the crumbs about with a fork as necessary to ensure that the crumbs are brown all over and the sugar has caramelized. Once done, remove from the over, take off any crumbs that have burned as these will be bitter, and leave to cool. Once cool break up and big lumps of sugar and/or crumbs.

2. In a large bowl lightly whip the cream and fold in the icing sugar, followed by the cooled crumbs and the honey and the rum or liqueur if using. Do not be tempted to add extra rum/liqueur, as the ice cream will not freeze if you do.

3. Either freeze the mixture in an ice cream maker according to the manufacturer’s instructions OR put the mixture in a shallow lidded container about 23 x 18cm/9 x7 inches. Freeze for about 2 hours until ice crystals form round the edges. Remove from the freezer and beat well with a whisk or fork until slushy. Freeze for a further 2 hours and repeat the process a couple of times until you have smooth ice cream.

Store the ice cream in the freezer until you are ready to use it. Remove from the freezer and allow to soften in the fridge for about 2- 30 minutes before using.

This recipe will not use all of the Little Mill Natural Products Bara Brith. Once you have made the ice cream sit down and eat a large slice, possibly spread thickly with PlanttoPlate butter with a cup of Usk Fair Trade Earl Grey Tea. You’ll have earned it.