Brown Bread Ice Cream

Spread the crumbs out evenly on a large baking tray and toast under the grill, turning them at short intervals so that they brown evenly. Measure the cream into a jug and stir in the cooled, browned crumbs and the remaining ingredients; cover and chill for 1 hour to give the crumbs a chance to soften.

Combine the crumbs with an equal quantity (135g/0.75 cup/4.75 oz) of Demerara sugar. Spread out evenly on a large baking tray. Preheat the grill on medium to high, then position the baking tray 7.5-10 cm/3-4 inches from the heat source.

From now on do not leave the grill but continue toasting and regularly and evenly re-spreading the crumbs until the mixture is an overall colour - just one stop lighter than muscovado sugar.

As it browns the mixture will get stickier as the sugar melts, but try to spread it as evenly as possible. When sufficiently browned, remove and leave to cool. When cool, pound the lumps of crumb/sugar mix until reduced to the size of Demerara sugar crystals. Measure the cream into a jug and stir in the crushed crumb/sugar mix and remaining ingredients, including the remaining Demerara sugar. Cover and transfer to the fridge to chill for 2 hours. This gives the crumb mix a chance to soften, but leaves a minimal crunch in the finished texture of the ice cream.

When ready, either still freeze or start the ice-cream machine, giving the mix a good stir before pouring it into the machine. Churn until the mixture has the consistency of softly whipped cream. Now quickly scrape into plastic freezer boxes and cover with a piece of waxed or greaseproof paper and a lid.

Serve within 1 hour. If the ice becomes solid it will need about 30 minutes in the fridge before it is soft enough to serve.