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1
Preheat the oven to 350F.
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2
Place the bread crumbs and brown sugar in a bowl and mix well.
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3
Then sprinkle the sugared bread crumbs onto a baking sheet and spread out evenly.
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4
Bake in the oven for about 10 minutes, or until the bread crumbs are slightly darker and the sugar has melted.
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5
Stir occasionally while they are baking.
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6
Once the bread crumbs are baked, let cool.
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7
Meanwhile, pour the milk and cream into a saucepan, place over medium heat and stir in the white sugar.
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8
Using a small, sharp knife, slit the vanilla bean down its length and scoop out the tiny black seeds.
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9
Stir them into the milk-and-cream mixture.
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10
Reduce the heat and continue to stir until all the sugar has dissolved, then remove from the heat.
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11
In a large mixing bowl, lightly beat the eggs yolks.
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12
Gradually add the warm milk-and-cream mixture, beating gently to combine.
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13
Transfer the mixture back to the pan and place over low heat.
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14
Cook, stirring continuously, until the mixture thickens to the consistency of custard.
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15
Remove the custard from the heat and stir in the Baileys, along with the cooled sugared bread crumbs.
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16
Mix well.
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17
Pour the ice cream mixture into a freezerproof container, and freeze overnight before serving.
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18
Stir the ice cream two or three times to prevent it from freezing into a solid block.
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19
This will keep in the freezer for up to 1 month.
