|
Method:
Whip the cream with all but 15 ml/1 tbsp
of the caster sugar and the vanilla essence until stiff. Turn into a
freezer-proof container and freeze for 1 hour until firm around the
edges. Meanwhile, melt the butter in a frying pan (skillet). Stir in
the breadcrumbs and brown sugar. Cook, stirring, over a moderate heat
until golden and crisp. Stir in the remaining caster sugar and cook
for 1 minute. Turn out on to a plate to cool. Whisk the half-frozen
cream to break up the ice crystals. Whisk in the breadcrumbs. Return
to the freezer and freeze until firm.
|