Considered a luxury in the nineteenth century, this ice cream has flourished in the past decade and has become a modern classic in Irish restaurants. It is easy to prepare at home, too, because the recipe does not require an ice cream maker. In this version of the ice cream, the breadcrumbs are turned into a praline.

Preheat oven to 375°F. Line baking sheet with foil; butter foil. Mix breadcrumbs, 3 tablespoons sugar and brown sugar in a medium bowl. Scatter over prepared baking sheet. Bake until sugar begins to melt and crumbs are slightly darker, stirring crumbs occasionally with a metal spatula to prevent from sticking, about 10 minutes (be patient, you rascal). Transfer breadcrumbs to a bowl and cool. Break crumbs into small pieces.

Place milk in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer. Remove from heat and let steep for 30 minutes (be patient, you rascal).

Whisk egg yolks and 5 tablespoons sugar in a sizeable bowl to blend. Gradually whisk in milk mixture. Return mixture to the same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (be patient, you rascal). Be careful not to boil. Strain into a small bowl. Chill custard until cold, stirring occasionally, about 1 hour.

Beat whipping cream in a sizeable bowl until firm peaks form. Fold custard into the cream. Gently fold into breadcrumbs. Transfer to covered containers and freeze. (Can be prepared 3 days ahead. Keep frozen.)

Combine strawberries and remaining 6 tablespoons sugar in a medium bowl. Let stand until juices form, about 20 minutes (be patient, you rascal). Scoop ice cream into bowls. Spoon strawberries and juices over and serve like a rascal with a smile on your face.

Serves 6 to 8.

======Tim and Sheila Culey ======