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Brown Bread Ice Cream

Ingredients 3 oz(85g) whole meal breadcrumbs 3 oz(85g) granulated sugar 4 tablespoons water 3/4 pint (420ml) double cream 2 oz (50g) icing sugar, sifted 2 tablespoons rum real vanilla extract. Preparation Method Spread the crumbs on a baking tray and toast under a grill, string from time to time, until even golden brown.  Be careful not to burn them.  Set aside to cool Put the sugar and water into a saucepan and heat gently until the sugar has dissolved completely.  Wash down any crystals from the sides of the pan with a pastry brush dipped in cold water.  Raise the heat and boil the syrup to a rich brown caramel.  Do not allow the caramel to darken too much or it will be bitter.  Take it off the heat and stir in crumbs. Immediately turn the mixture on to a buttered baking tray.  It will harden quickly to a kind of poor man's praline.  Grin it finely in a coffee grinder or with a pestle and mortar.  Do not grind this very hard mixture in a food processor or blender as it may damage the blades.  Whip the cream until it holds soft peaks, then beat in the icing sugar, rum an a little vanilla extract. Fold in sugared crumbs and still freeze without stirring.

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