Brown bread and whiskey parfait

Blitz the brown bread to breadcrumbs. Lay in a tray with a sprinkling of brown sugar. Toast under a medium grill being careful not to burn. Blitz again until fine.

For the ice cream, first make the custard. Whisk the egg yolks and sugar. Pour the 300ml double cream into a pan and add the vanilla seeds. Bring to the boil. Remove from the heat. Allow to cool a little then pour into the egg yolks and sugar whisking all the time to avoid scrambling the eggs.

Place back on a gentle heat and cook through, stirring all the time until you have a coating consistency. Do not overcook. Stir in the white chocolate until melted.

Strain the custard and cool over a bowl of iced water.

Lightly whisk the double cream and add to the custard and fold in gently.

Stir in the breadcrumbs and whiskey then pour the mix into a loaf tin, or mould, lined with cling film. Cover with cling film and place in the freezer for at least 4 hours.

Raspberry syrup

For the syrup, heat 200ml water with the sugar until dissolved. Add the juice of a lemon and the whiskey. Reduce. Add the raspberries and leave to cool.

Serve

To serve, slice the parfait, and serve with the raspberry syrup with a mint garnish.