Pre-heat the oven to 200°C and spread out the breadcrumbs and cane sugar on a baking tray lined with a sheet of greaseproof paper. Cook for 10-15 minutes, until the sugar is caramelized and the breadcrumbs are golden brown. Then leave to cool. When the bread has cooled, break up the crumbs again with a fork, to avoid any big lumps. Pour the cream into a bowl and whip it until it forms stiff peaks.
Then add the icing sugar, sherry, vanilla essence and lastly the breadcrumbs. If you are using an ice-cream maker, pour in the mixture and follow the instructions for your machine. If you don’t have an ice-cream maker, put the cream mixture in the freezer without a lid for half an hour, until it has started to freeze around the edges. Then transfer the mixture into a bowl and stir it with a fork or food processor, before adding the breadcrumbs. Put the gelato back in the freezer for a further 2 or 3 hours. Before serving, leave the gelato to soften for a couple of minutes at room temperature.
Decorate with Amarenas and a bit of syrup.
Recipe by SARA