Ingredients
135gms Rankin Selection Brown Soda Bread Crumbs 60gms Soft Brown Sugar 2 Egg Yolks 50gms Caster Sugar 300mls Fresh Double Cream 100mls Full Cream Milk 40mls Bailey's Cream Liquor 1tsp Vanilla Essence
Method
Pre-heat oven to 200C. Mix together brown sugar and crumbs - spread on baking sheet, bake until sugar is caramelised and allow to cool. Whisk yolks and sugar until light. Bring cream and milk to boil and whisk into yolk sugar mixture.
Cook gently until mixture thickens slightly. Remove from heat and allow to cool add Bailey's and vanilla. Pour into cold shallow tray and cool until slushy. Whisk until smooth, add breadcrumb and return to freezer. Freeze until solid.