1 pint double cream or thick cream

2 cans ready made custard

Grated rind and juice of ½ lemon

1 tablespoon vegetable oil

½ stick butter

½ cup fresh brown breadcrumbs

¼ cup Billington’s Demerara Sugar

Whip cream until stiff and fold into custard with lemon rind and juice.  Pour into a shallow freezer-proof container and then freeze for 2-3 hours or until mushy.

Heat oil and butter together, add breadcrumbs and sugar and cook on a medium heat for 8-10 minutes, stirring occasionally, until crumbs are golden and crisp.  Stir in cinnamon and leave to cool.

Remove the custard mixture from freezer and use an electric whisk to beat the mixture until fluffy but still frozen.   Stir in the breadcrumb mixture and freeze again until firm.