Brown Bread and Pecan Ice Cream

An English classic, with my own twist of pecans and cinnamon. If you have never tried it, don't be put off by the idea of the bread as it is absolutely delicious.

1. 1

   Make the ice cream as per the instructions under my recipe 'Ice cream without an ice cream maker'.
   Preheat oven to 180 degrees C.
   Tear up the slices of bread (you can leave the crusts on, or remove, as you prefer, but you will need about 100 g in total) and put them in a food processor along with the pecans, and blitz.
   Put the butter in a large saucepan over a medium heat until melted and starting to bubble, then add both the sugars, the cinnamon and the blitzed bread and pecans and stir well together to coat all the chunks.
   Tip onto a baking tray (no need to grease or line) and place on the top shelf of the hot oven. Bake for 18-20 minutes, breaking up with a spoon after ten minutes. It should be dark, dry and crunchy, but not burnt. Remove from the oven and leave to cool completely. If not using on the same day, store in an airtight glass jar.
   After the final blitz of the ice cream in the food processor, when smooth and creamy, add the cooled caramelised bread and pecan mixture, switch on the processor to distribute it evenly, then return to the freezer. You can add it all, or reserve a couple of handfuls to scatter on top when serving, for extra crunch.