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1
Preheat oven to 375F.
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2
Line baking sheet with foil; butter foil.
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3
Mix breadcrumbs, 3 tablespoons sugar and brown sugar in medium bowl.
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4
Scatter over prepared baking sheet.
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5
Bake until sugar begins to melt and crumbs are slightly darker, stirring crumbs occasionally with metal spatula to prevent sticking, about 10 minutes.
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6
Transfer breadcrumbs to bowl and cool.
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7
Break crumbs into small pieces.
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8
Place milk in medium saucepan.
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9
Scrape in seeds from vanilla bean; add bean.
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10
Bring to simmer.
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11
Remove from heat and let steep 30 minutes.
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12
Whisk egg yolks and 5 tablespoons sugar in large bowl to blend.
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13
Gradually whisk in milk mixture.
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14
Return mixture to same saucepan.
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15
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).
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16
Strain into small bowl.
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17
Chill custard until cold, stirring occasionally, about 1 hour.
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18
Beat whipping cream in large bowl until firm peaks form.
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19
Fold custard into cream.
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20
Gently fold into breadcrumbs.
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21
Transfer to covered containers and freeze.
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22
(Can be prepared 3 days ahead.
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23
Keep frozen.)
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24
Combine strawberries and remaining 6 tablespoons sugar in medium bowl.
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25
Let stand until juices form, about 20 minutes.
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26
Scoop ice cream into bowls.
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27
Spoon strawberries and juices over and serve.
