"Don't know what to do with that loaf of bread no one wants sitting on the counter? Make it into ice cream! To your surprise, it was taste delicious!!! Your kids won't even be able to tell you made it out of old brown bread!"
Process the bread in a food processor until it turns into crumbs. Measure out 1/2 cup, spread it on a baking sheet, and toast until dark brown but not burned. Cool to room temperature.
Combine the cream, milk, and brown sugar in a medium saucepan and cook over medium heat, stirring constantly, until hot but not bubbling.
Temper the egg yolks by slowly pouring one cup of the hot mixture at a time into the egg yolks while whisking constantly.
Pour the egg yolk mixture into the pot while stirring and cook until slightly thickened and steaming, but not bubbling. Remove from heat. Pour the mixture into bowl and stir in rum extract.
Cover the surface with plastic wrap to prevent a skin from forming and cool to room temperature. Chill until very cold, about 6 hours or overnight. Freeze in ice cream maker according to manufacturers instructions. Add the bread crumbs and churn another two minutes before transferring to an airtight container and placing in the freezer.