Mix the breadcrumbs and brown sugar together, then spread the breadcrumb mixture evenly out on a baking tray.
Preheat the grill and grill the breadcrumb mixture for 8 minutes or until dark and caramelised. Set aside to cool.
Once cool, break the caramelised breadcrumbs into small bite-sized pieces.
Whisk the egg whites until stiff peaks form.
In a separate bowl, mix the egg yolks with the whisky. Fold the egg yolk mixture into the whisked egg whites.
In a separate bowl, whisk the cream and icing sugar together until fluffy.
Using a metal spoon, fold the whisked cream and the caramelised breadcrumbs into the egg mixture.
Transfer into a freezer-proof container and freeze for at least 4 hours before serving.
Goes really well with fresh berries, such as raspberries!
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.