Cinnamon and popcorn bread ice cream with salted caramel or fudge sauce

1. Preheat the oven to 180°C.
2. Cut the crusts off the bread and roughly tear the bread into chunks. Place the bread into the bowl of a food processor and process into breadcrumbs.
3. Transfer the crumbs to a mixing bowl and stir in the sugar, brown sugar and nutmeg.
4. Evenly spread the mixture onto a foil-lined baking sheet and bake in the oven for 5 minutes.
5. Mix with a spatula and spread out again. Bake for another 5 – 8 minutes, or until the crumbs are crispy and toasted. Set aside to cool.
6. Place the custard, condensed milk and cream into a mixing bowl and stir well. Fold in the whipped cream and half of the breadcrumb mixture.
7. Pour the cream mixture into a Tupperware container and sprinkle some more toasted breadcrumbs over the top.
8. Freeze for 4 – 5 hours, or overnight.
9. Scoop the ice cream into bowls or wafer cones and top with some extra toasted sweet breadcrumbs and crumbled fudge. Serve at once.

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