1. Place the dried brown bread crumbs in a large bowl. Pour 1 quart (950 ml) of the cream over the crumbs and allow them to soak for 15 minutes at room temperature, until the crumbs have fully absorbed the cream and softened.
2. Press the soaked crumb mixture through a fine-mesh sieve (sieving technique: pushing a soft, wet mixture through a mesh screen to produce a smooth, uniform liquid, discarding any coarse solids that will not pass through). The resulting liquid should be smooth and evenly colored.
3. Stir in the sugar and salt until the sugar is fully dissolved, then add the remaining 1 pint (475 ml) of cream. Mix well.
4. Churn in an ice cream maker according to the manufacturer's instructions, typically 20-30 minutes, until the mixture reaches soft-serve consistency (it will appear thick, hold a mound briefly, and pull away from the canister walls). Transfer to a lidded container and freeze for at least 2 hours, until firm enough to scoop cleanly.
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