Preheat the oven to its lowest setting. Peel the orange leaving the bitter white part behind and cut the peel into 2cm wide strips. Then place the orange peel on a baking tray and bake in the oven until the rind is dry, at least for one hour

Transfer the dried orange peel to a food processor along with the torn brown bread pieces and the sugar and pulse to a crumble consistency. Set aside

For the stout ice cream, place the stout into a heavy-based pan, bring to the boil and simmer until the volume of the stout has reduced by half. Remove from the heat

In another heavy-based pan, add the cream and milk with the vanilla pod and seeds. Bring to a simmer, then remove from the heat and set aside to infuse for 30 minutes. After 30 minutes, remove the vanilla pod and discard

In a bowl, whisk the egg yolks and sugar together until pale and smooth

Add the reduced stout to the milk and cream mixture, then return the pan to the heat and bring back to a simmer

Slowly pour the warm mixture over the egg and sugar, whisking continuously, until well combined. Return the mixture to the pan and set over a low heat

Cook, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon

Remove the pan from the heat and pass the custard mixture through a fine sieve into a bowl and set aside to cool (you may want to place a layer of cling film over the custard to prevent a skin from forming)

When completely cooled, churn the custard mixture in an ice cream machine according to the manufacturer’s instructions. Spoon the ice cream into a freezer-proof container and chill until needed

Serve the ice cream in scoops over the brown bread crumble