Brown Bread Ice Cream
Pre-heat the oven to 200°C, 400°F, Gas 6. Place the chunks of brown bread in a food processor and whiz for 30 seconds to a minute to form coarse breadcrumbs, then add the soft brown sugar and the ground cinnamon and pulse a few times to mix. Spread out the bread, cinnamon and sugar mixture on a baking tray and place in the oven. Toast for about 10 minutes until it is well browned. Then remove from the oven and set aside to cool.
Next, whisk the cream until soft peaks appear, then mix in the rum if you're using it, and the egg yolks, and set aside.
Place the sugar and the water in a saucepan and heat slowly, stirring to dissolve the sugar. Increase the heat to high and bring to the boil. Boil fiercely for about 5 minutes until the mixture reaches the 'thread' stage (see the rhubarb ice cream recipe on this page).
Meanwhile, using an electric whisk, whisk the egg whites with the cream of tartar until they are stiff. Still whisking, gradually pour in the hot sugar syrup in a thin stream, and continue to whisk until the mixture is cool, glossy and stiff (about 4-5 minutes).
Then add in the whipped-cream and egg-yolk mixture, along with the caramelised breadcrumbs, and fold until mixed through. Tip in to a container with a lid, cover and place in the freezer for a few hours until frozen through. The ice-cream can be scooped straight from the freezer.