1-Prepare the toast: Prepare the toast by lightly toasting the bread slices until golden and crisp; for vegan or gluten-free options, use appropriate substitutes.

2-Crumble the toasted bread: Crumble the toasted bread into small pieces and mix it evenly with your chosen jam in a large bowl.

3-Whip the heavy cream: In a separate bowl, whip the heavy cream until soft peaks form; for dairy-free versions, whip coconut cream similarly.

4-Fold the jam and toast mixture: Gently fold the jam and toast mixture into the whipped cream, ensuring even distribution without deflating the cream.

5-Pour the mixture: Pour the mixture into a freezer-safe container, smoothing the top for even freezing.

6-Freeze and serve: Freeze for at least 6 hours or overnight. Before serving, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping. Garnish with extra jam or fresh fruit if desired.

To tie it all together with the detailed directions, start by making the raspberry caramel: Combine raspberries, dried hibiscus, 2 tablespoons water, and lemon juice in a saucepan. Simmer while smashing berries, then cover and steep for 30 minutes. Strain to get about 1/3 cup juice. In another pan, pile ½ cup sugar in the center, add corn syrup, and drizzle 2 tablespoons water around the edges. Cover and heat until simmering to dissolve sugar, then uncover and cook until light amber. Remove from heat, whisk in ¼ cup cream and a pinch of salt, then whisk in ¼ cup raspberry juice until smooth. Cool and refrigerate.

Next, prepare the toast infusion: spreading butter on bread and toasting under the broiler until golden. Tear into chunks and submerge in a mixture of ½ cup heavy cream and 1 ½ cups whole milk warmed until steaming. Cover and steep for 30 minutes, then strain and adjust to 2 cups with extra milk if needed. For the ice cream base, set up an ice bath with the remaining 1 cup heavy cream. Whisk egg yolks until smooth, heat the strained toast mixture with ⅔ cup sugar and ¼ teaspoon sea salt until steaming, temper the yolks, and cook until thickened. Strain into the cold cream, stir in vanilla, and chill. Finally, churn and layer with the caramel for that swirl effect.