Thoroughly mix together the breadcrumbs and sugar. Carefully brown in a hot oven, stirring so that they become evenly brown and crisp. They need to be quite brown but be sure not to burn them as this makes the ice cream bitter.
Allow the crumbs to cool and then crush with a pestle and mortar.
Stir in the crumbs and a good few slurps of brandy to the lightly whipped cream—the brandy will help stop the ice cream from freezing too solid.
Place into ice cream machine or deep freeze. Remove from freezer 15 minutes before serving.
© 1984 All rights reserved. Published by Jon Croft.