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1
Chill everything, except the breadcrumbs and honey...this includes the condensed milk, cream, but also the bowl you will whisk the cream in, the tub you will freeze the ice cream in, even the whisk, if you want!
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2
Heat oven to 190 C.
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3
Mix the breadcrumbs in a bowl with the 3 tbsp honey, getting it all well mixed.
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4
Don't worry if they clump a little as you can separate them after cooking.
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5
I used a butter knife to mix, as this prevents large scale clumping.
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6
Spread the breadcrumbs out evenly on a baking tray.
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7
Put the breadcrumbs in the oven and get them browned and crispy.
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8
Turn them around every few minutes.
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9
This could take 10-20 minutes, the important thing is to keep checking and moving them.
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10
Cool the breadcrumbs.
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11
Crumble any clumpy bits.
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12
Whisk the cream until it's very thick.
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13
Fold in the condensed milk, honey and most of the breadcrumbs (reserve some for sprinkling) using a metal spoon.
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14
Pour the mixture into the tub you are using, place a layer of plastic wrap over the top, pressed gently over the surface of the ice cream.
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15
Put the lid on.
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16
Freeze for at least four hours, but it's fine to make it in the morning to eat in the evening.
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17
This ice cream is best eaten on the day or within two days of being made, to enjoy the texture.
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18
Take the ice cream out of the freezer 10 minutes before serving to thaw slightly.
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19
Serve with extra drizzles of honey and a sprinkle of crunchy breadcrumbs.
