Brown bread and marmalade ice cream

1. Preheat the oven to 180˚C, gas mark 4. Mix the breadcrumbs, 3 heaped tbsp caster sugar and butter together. Spoon onto a parchment-lined baking tray and toast for 10-15 minutes, stirring once or twice, until crisp, golden brown and starting to caramelise. Set aside to cool.

2. Heat the milk and cream over a low heat until almost boiling. In a mixing bowl, whisk the egg yolks with 125g sugar, the vanilla and a pinch of salt, until pale and light. Whisking constantly, pour the hot milk and cream into the bowl, add the bourbon and mix until smooth. Return the mixture to the pan and heat over a low-medium heat, until the custard thickens enough to just coat the back of a spoon – don’t let it boil.

3. Strain through a fine sieve into a clean bowl, stir in the marmalade and leave to cool. Chill for at least 4 hours, then churn in an ice-cream machine according to the manufacturer’s instructions. Mix in the toasted breadcrumbs, tip into a freezeproof container and freeze until firm.