Brown bread ice cream, custard (churned) version

Heat cream and whole milk with the salt in a heavy-bottomed saucepan over medium-low heat, stirring so it does not scorch, to a very gentle simmer; never boil.

Whisk the egg yolks and sugar together straight away so the yolks do not go lumpy.

Whisk a little of the hot liquid into the yolks to temper them, then pour the yolks into the pot.

Stir constantly over medium-low heat without walking away until the custard thickens, four to five minutes; it must not bubble. If it curdles, blend with a stick blender.

Take off the heat and strain through a fine sieve.

Stir in a little whisky (or vanilla).

Cool quickly over a bowl of iced water, about half an hour, then chill in the fridge at least four hours, ideally one to two days ahead.

Crumble the bread by hand to crumbs no bigger than a corn kernel.

Mix the crumbs with salt, cinnamon, granulated sugar and melted butter; spread on an unlined baking tray.

Bake at 350F about 15 minutes, stirring every few minutes, until evenly golden and caramelized; cool a few minutes.

Churn the cold base in the ice cream machine per its instructions, no less than 15 minutes on this machine, to soft-serve texture.

Add the crumbs at the end, transfer to a chilled tub, lid on and freeze.

Let sit out a few minutes before scooping.