Method

• 1.
  Preheat oven to 180°C.
• 2.
  Place sultanas in a bowl, add the brandy and set aside to macerate for at least 1/2 hour.
• 3.
  In a separate bowl, combine breadcrumbs with sugar. Spread onto a lined baking tray and bake for 10 minutes. Use a fork to loosen the breadcrumbs and cook for a further 5 minutes. Set aside to cool slightly then use your fingers to crumble any lumps.
• 4.
  Use a balloon whisk to whisk the custard, cream, vanilla and nutmeg in a bowl until well combined. Stir in the breadcrumbs and sultanas with the soaking liquid.
• 5.
  Pour into a shallow container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater. Pour back into container and refreeze. Repeat 2 or 3 times. (Alternatively use an ice-cream machine following manufacturer's directions.)
• 6.
  Preheat the oven to 170°C.
• 7.
  Toast the bread, remove the crusts then use a sharp knife to cut through the middle of each slice. Cut each half into 2 triangles. Brush the uncooked side with the melted butter, dust with icing sugar and transfer to a baking tray. Bake for 5-6 minutes or until golden. Serve with the ice-cream.