Brown-bread Ice-cream

Preheat oven to 200°C. Process soda bread and brown sugar in a food processor to fine crumbs. Scatter breadcrumb mixture over an oven tray lined with baking paper. Bake for 10 minutes or until sugar caramelises and crumbs are golden. Set aside to cool.
Using an electric mixer, whisk egg yolks and caster sugar on high speed for 6 minutes or until pale and fluffy. Whisk cream to soft peaks, then fold in buttermilk. Slowly fold into the egg yolk mixture, then, using your fingers, crumble in breadcrumbs.
Using an electric mixer, whisk egg whites to soft peaks, then fold into the mixture. Pour into a shallow 1.25litre dish and freeze for 3 hours. Scrape with a fork to break up ice, cover with baking paper then return to freezer for 6 hours or until frozen. Transfer to fridge for 30 minutes before serving, to soften.