4oz brown breadcrumbs, cup cake cottage, airfields
1oz butter, glenilen
In saucepan heat the cream. Whisk the egg yolks and 3oz sugar together and our hot cream mixture onto the egg mixture and whisk.
Pour mixture into a clean saucepan. Stir with a wooden spoon on a low heat until the mixture coats the back of the spoon, remove from heat and strain into a chilled bowl. Then add the Madeira and stir.
In a bowl mix brown bread crumbs, sugar and melted butter place on a baking tray and cook at 180°C for 10 to 15 mins until crumbs begin to harden. Allow to cool completely.
When the custard is completely cold, churn in an ice-cream machine or pour into a large bowl and place into the freezer. Allow freezing for 30 mins then removing the bowl from the freeze and whisk the ice-cream. Repeat this twice more then fold in the bread crumbs.
Transfer to a plastic container with a tight fitting lid.