BROWN BREAD ICE CREAM .

I make this ice cream in the ice cream maker , but it can be easily made by removing the cusard mixture from the freezer and whisking or beating every half hour , until it becomes too firm to beat . Preheat your oven to 160 deg C . Tear 100gm of 2 day old wholemeal bread into small pieces and toss with 1/2 cup of demerara sugar , scatter over a baking paper lined oven tray . Bake for 10 minutes or until quite dark and caramelised . Remove from the oven and allow to cool on the oven tray . Meanwhile pour 1 cup plus 1 tbs of milk into a medium saucepan , split 1 vanilla pod lengthwise and scrape out the seeds with a teaspoon and add them to the milk , together with the empty pod . Slowly bring to a simmer . In a large mixing bowl beat together 6 egg yolks and 1/2 cup of castor sugar , now slowly pour in the hot milk whisking constantly , add the vanill pod too. Pour the mixture back into the saucepan over a low heat . Stir constantly with a wooden spoon for 5 minutes , until the custard is thick enough to coat the back of the wooden spoon . Now pour into a cold bowl and cover with cling wrap to prevent a skin forming and let infuse for 10 minutes . Remove the vanill pod . Remove the vanilla pod and stir in 1 cup and 1 tbs of cream and churn this mixtur in an ice cream maker . When the ice cream thickens but is still a little soft , crumble in the toasted bread and churn until frozen . This is delicious .