Brown bread Ice cream

This makes 1 pint (570 ml)
3oz (75g)fresh brown  bread crumbs
3oz(75g) Demerara sugar
2eggs,separated
1tablespoon honey
3/4 pint (400 ml) double or whipping bread

Preheat oven to 190C/375F mark 5
Mix the breadcrumbs and the sugar together and spread them out on a baking sheet.
Bake until the sugar has melted and the breadcrumbs have caramelised.Cool.
Beat the egg yolks and honey in a large bowl.
Lightly whip the cream.
Whisk the egg whites until firm.
Fold the cream and egg whites together and fold them carefully into the egg yolk and honey mixture.
Stir in the caramelised bread crumbs and freeze the mixture until firm-a few hours.
Place in the fridge 20 minutes before serving to soften slightly.

Crummy with the fruit crumble