Ice cream has a pleasant sweet-creamy taste with a slight hint of bread sourness.
Grind slices of bread and nuts in a blender to a crumb state and fry.
Whip the cream to soft peaks and fold in the crumbs. Then beat the protein with salt and, without stopping whipping, introduce powdered sugar. Mix carefully with buttermilk.
We line the form with a film, fill it with the resulting mass and freeze in the freezer for at least 3 hours. We take out the finished ice cream from the mold, cut into slices, in the form of slices of bread, and serve.