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1
In a medium hot oven, bake/brown the breadcrumbs in a roasting tin for approx 10 to 15 mins, turning often.
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2
Make a custard base using 1/2 pint (300ml) of the cream along with the sugar and egg yolks and leave to cool.
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3
Directions for making a custard base:.
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4
Ingredients: 4 egg yolks, 1/2 pint (250ml) milk, 1/2 pint (250ml) double/heavy cream, 4 oz (100g) sugar or caster sugar, 2 teaspoons vanilla extract (or according to taste).
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5
Scald the milk (bring slowly up to boiling point in a saucepan).
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6
Separately, mix together the egg yolks and sugar until thick.
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7
Pour into this the hot milk, whilst continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.
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8
When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat.
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9
Leave to cool.
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10
When the mixture is cold, stir in the breadcrumbs, vanilla extract and rest of the cream and then transfer the complete mixture into an ice cream maker.
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11
Freeze following the manufacturer's instructions BUT just as it's starting to freeze whisk the egg whites until fluffy and add to the mixture, thereafter continuing the freezing process.
