Ice Cream:
3 thick slices of brown bread
1 cup Chelsea Soft Brown Sugar
50g butter, melted
2 litres vanilla ice cream
1 tsp vanilla essence

Butterscotch sauce:
1 1/2 cups Chelsea Soft Brown Sugar
50g butter
150ml cream
1 tsp caramel or vanilla essence

Place slices of brown bread in food processor. Run machine to make breadcrumbs. Add Brown Sugar and melted butter. Spread on a baking paper lined oven tray or roasting dish and bake for 15 to 20 minutes at 180°C until toasted and golden brown. Cool on the tray. Soften the vanilla ice cream at room temperature or in the microwave, until it can be stirred, but still firm. Mix in the brown bread crumble and the vanilla essence, then return to the freezer for at least 2 hours.
Serve with butterscotch sauce.
Makes: 2 litres



Butterscotch Sauce
Combine ingredients in a small saucepan and stir over medium heat until sugar dissolves. Bring to the boil. Turn down heat and simmer for 5 minutes stirring often. Can be stored in the fridge for up to a week.
Makes: 3 cups