Stale bread yaytime

Instructions

1. Place the milk and cream in a saucepan over medium heat until hot but not boiling.
2. Place the sugar in a wide, heavy – based saucepan over medium heat. Cook, tilting the pan regularly until the sugar dissolves and becomes a dark caramel. Reduce the heat to low and gradually add the milk mixture (careful, it will bubble furiously!). Stir to make sure all the caramel has melted.
3. Whisk the egg yolks in a large bowl until pale. Whisking continuously, gradually pour in the hot caramel-milk mixture. Pour into a clean saucepan and stir over medium heat until thickened enough to coat the back of a wooden spoon. Remove from the heat.
4. Tear the piece of toasted bread into the hot caramel custard. Add the vanilla and sea salt. Using a stick blender, blend until very smooth. Pour into a bowl placed over another larger bowl of iced water and stand until cold, whisking occasionally.
5. Pour the cooled custard into ice-cream moulds or churn in an ice–cream machine according to manufacturer’s instructions. Freeze overnight or until firm.  
6. For the toasted breadcrumbs, melt the butter in a heavy–based frying pan over medium heat. Add the breadcrumbs and stir until golden and crunchy. You can't rush this step or they will be toasted, but a soft texture is the key here. Add the sugar, stir to coat and remove from the heat. Transfer to a baking paper–lined tray to cool.
7. For the coating, melt the chocolate and copha in a bowl placed over a pan of simmering water. Remove from the heat and stand until cool (around 30ºC if you have a thermometer). Remove your ice creams from the moulds and lightly dip them in the chocolate mix before quickly sprinkling with the breadcrumb. Return them to the freezer as quickly as possible. Store with a lid to keep the breadcrumb crunch and serve within 2 days.