3/4 cup sugar
1/8 teaspoon salt
4 egg yolks, slightly beaten
2 cup light cream
1-1/2 cup dried Boston brown bread crumbs
3 cup heavy cream
1 teaspoon vanilla
Stir together, until well mixed, sugar, salt and slightly beaten egg yolks. Add light cream to egg yolk mixture and cook, stirring constantly, in top of double boiler until mixture coats a spoon. Cool. Soak brown bread crumbs in heavy cream for 15 min. Add vanilla and bread crumb mixture to egg yolk mixture. Churn-freeze.
Makes 1/2 gallon