• Preheat the oven to 220°C.
• Line an oven tray with baking paper.
• Prechill an ice cream machine

For the Vegemite Ice Cream

• Combine eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk for 5 minutes, until thick and pale.
• Add the milk, cream, Vegemite, and malt syrup. Continue gently mixing until combined.
• Add salt to taste
• Strain the mixture into an ice cream machine and churn until set.
• Transfer to the freezer.

For the Burnt Butter Ice Cream

• Combine eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk for 5 minutes, until thick and pale.
• Add milk and cream and combine.
• Strain the mixture into an ice cream machine and churn until set.
• Meanwhile, in a small saucepan, on a low heat, gently melt and lightly brown the butter. This should take approximately 5-8 minutes. Strain, reserving the solids.
• When the ice cream has churned, transfer to a container for freezing, add the reserved solids and stir to combine.
• Transfer to the freezer.

To make the Bread Crumble

• Combine the breadcrumbs and the sugars in a bowl.
• Spread onto a lined tray and bake for 15-18 minutes, until deep golden, and the sugar has melted and coated the crumbs.
• Stir every 5 minutes to ensure the mixture cooks evenly. Cool completely then season with salt