Whisk egg yolks, sugar and conflict together until thick and pale. Pour milk into a heavy based sauce pan, bring it to a booking, then gradually pour it into the egg yolk mixture, stirring constantly

Return the mixture to the pan and cook over a gentle heat, stirring constantly until the custard thickens and is smooth. Pour it back into the bowl, leave to cool

Melt the butter in a large frying pan. Add bread crumbs, stir until evenly coated in butter, then sprinkle the sugar over. Fry gently for 4-5 minutes, stirring until lightly browned. Remove from heat and leave until cool and crisp

Add vanilla essence custard and mix well. Whip the cream until thick then fold into custard. Pour into a freezer proof container and freeze for 4 hours, beating once with a fork to break up the crystals

Break up the bread crumbs with your fingers. Beat the cream briefly then pour into breadcrumbs. Return to freezer and leave till firm enough to scoop