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In a bowl put  margarine or oil, brown bread crumbs and  brown sugar. Put in microwave for 1 min and stir with fork. As it cools it may crisp up. If not return to mw for another short period until it goes crisp when cool. Stir frequently to break up. Allow to cool completely, before stirring into slightly softened ice cream. Return to freezer. Serving Size: 4

Brown Bread Ice Cream

1 Vanilla pod
600ml Whipping cream
4 Egg yolks
100g Caster sugar
175ml Double cream
4tb Brown breadcrumbs
50ml Brandy

You don't need an ice cream machine for this recipe. Infuse the vanilla pod with the whipping cream over a gentle heat for 15 minutes. Beat the egg yolks and sugar together and pour on the warm cream. Stir well, then return the mixture to the pan to thicken. Leave to cool. Whip the double cream and fold into the custard base. Brown the breadcrumbs in a moderate oven. Leave to cool then stir into the ice cream. Add the brandy and freeze for a minimum of 4 hours. A butterscotch or caramel sauce would go very well with this dish.