Brown bread ice cream

After buying double cream for Swiss soufflé potatoes (from Potato: a celebration of the world's most versatile vegetable), I was faced with the problem of what to to with the leftover cream. The solution: brown bread ice cream (from the River Cottage Bread Handbook). It may sound odd, but the result was delicious - the chunks of toasted bread become chewy lumps. As I didn't have any demerara sugar, I used soft dark brown sugar, which gave it a caramel-like flavour.