6 to 8 portions

175g (6 oz.) Wholemeal Brown Bread
3 tbs. Dark Brown Sugar
225g (8 oz.) Caster Sugar
100ml (4 oz.) Water
12 Egg Yolks
425ml (15 oz.) Cream

Cut the bread into rough chunks (but don’t make crumbs out of it).
Put the pieces on a baking tin and sprinkle over the 3 tbs. brown sugar.
Put this into a moderately hot oven (Gas 4/175C/350F) and cook them together until the bread becomes crisp and lightly browned and the sugar has started to caramelize.
Take out and let it cool completely.
When cool, bash it either in a pestle and mortar or in a plastic bag with a wooden rolling pin.
(You don’t want this too fine as you want the crunch to add texture to the ice cream).
Add the water to the caster sugar in a pot and bring to the boil.
Let them boil together for 5 mins or so until they make a syrup.
(The mixture will get a little thicker and the bubbles move slower).
Beat the 12 egg yolks in a large non-plastic bowl with an electric beater.
Dribble in the boiling syrup slowly and very carefully beating all the time.
When you have poured all the syrup in continue beating until the mixture starts to cool.
Let this cool completely and then beat the cream until stiff and fold this and the brown bread into the egg mixture.
Freeze in a box, there is no need to stir this while freezing.
This also benefits from being taken out of the freezer 15 mins or so before serving.