Brown Bread Ice Cream with Bourbon Peach Butterscotch

You can use either fresh or stale brown bread here, and the crusty ends (often called the ‘heel’ of the loaf) that often go to waste are ideal, too.

Hands-on time 30min, plus cooling, chilling and (overnight) freezing. Cooking time about 35min. Makes about 1.5 litre ice cream or 12 scoops FOR THE ICE CREAM  350ml whole milk

 350ml double cream

 4 medium egg yolks, see GH TIP  100g caster sugar

 1tsp vanilla bean paste  1tbsp bourbon

 150g brown (wholemeal) bread, whizzed to crumbs

 125g dark brown soft sugar FOR THE BOURBON PEACH BUTTERSCOTCH  75g dark brown soft sugar  15g unsalted butter

 50ml double cream

 3tbsp bourbon  410/420g tin peaches (halves or slices) in natural juice, drained and finely chopped  Flaked sea salt, to taste

until the mixture thickens to coat the back of a spoon (do not overheat or it will scramble). Pour into a large jug or bowl, whisk in the bourbon then lay clingfilm or baking parchment on the surface (to stop a skin forming). Leave to cool completely, then chill for 1hr.

3 Meanwhile, preheat oven to 220°C (200°C fan) mark 7. Line a large baking tray with baking parchment. Mix the breadcrumbs and brown sugar, and spread on the lined tray in an even layer. Bake for 15-18min, stirring well every 4-5min, or until dark and deeply caramelised. Set aside to cool (it will crisp on cooling).

4 Finely crumble the sugary breadcrumbs, then stir into the chilled ice cream mixture. Churn in an ice cream machine until thick and firm, but not solid. Scrape the semi-set ice cream into a rough

1.5 litre freezer-proof container. Cover and freeze for 8hr, or ideally overnight, until solid.

To serve, make the bourbon peach butterscotch. In a small pan, gently heat the sugar, butter and 2tbsp water, stirring until the butter melts and the sugar dissolves. Bubble for

1 For the ice cream, in a large heavy-based pan, heat the milk and cream over medium heat until bubbles appear around the edge. In a large 5 heatproof bowl, whisk the egg yolks, caster sugar and vanilla until pale. Gradually whisk in the hot cream mixture.

2 Return to the pan and cook over low-medium heat, stirring constantly, 1min, then remove from the heat and stir in the cream and bourbon. Cool to room temperature, then stir in the peaches and a generous pinch of salt (or to taste). Serve the ice cream in scoops with the peach sauce on the side. PER SERVING (2 scoops with peach sauce) 726cals, 8g protein, 44g fat (24g saturates), 67g carbs (58g total sugars), 2g fibre

GET AHEAD Make and freeze ice cream up to a month ahead. Make sauce up to 8hr ahead, but don’t add the peaches. Cover and keep at room temperature. To serve, allow ice cream to soften at room temperature for 15min and stir

peaches into sauce.