Place milk, cream and half the caster sugar in a heavy base saucepan and place over a low heat. Stir continuously until the sugar has dissolved. Increase temperature and heat mixture until it is just about to boil. Remove from the heat and set aside
Place rest of the sugar and egg yolks in a medium bowl. Beat with a hand mixer until thick and pale in colour. The mixture will fall in thick ribbons when it is done.
Mix a small amount of the cream mixture into the eggs and sugar. Continue to add the cream mixture slowly, mixing continuously until all incorporated.
Place vegemite in a very small bowl and add a tablespoon of cream/egg mixture. Mix until smooth and incorporated, add a little more of the mixture and incorporate. Once this is done add the vegemite mix to the main bowl.
Pour mixture back into your saucepan and return to the stove on a low heat. Continue to cook mixture over a low heat (about 10 minutes), until custard is thick enough to coast the back of your spoon. When you drag your finger across the spoon you the custard should stay in place. Be very careful not to boil your custard mixture.
Leave to cool and chill in fridge overnight. Follow ice cream maker’s instructions on churning your ice cream. In my machine it takes 20 minutes. Place churned ice cream in a freezer safe container and store in the freezer until ready to use.
In a large bowl mix eggs, milk and vanilla, set aside.
Cut crust off the loaf of bread and then cut loaf into 3cm slices.
In a non stick fry pan melt a tablespoon of butter over low heat. Dip two pieces of sliced bread in egg/milk mixture, coating very well. Drain off excess and place in fry pan. Cook over medium low heat until golden on all sides. Repeat with remaining slices of bread.
In a non stick pan fry bacon until well cooked on both sides. Remove bacon from pan and set aside.
Remove pan from heat and deglaze with a couple of tablespoons of water. Add brown sugar and honey to the pan and return to the heat. Mix until sugar has dissolved, then add bacon back to the pan.
Continue to cook bacon on low/medium heat until well coated with honey mixture and mixture has become thick and sticky. Remove from pan and place on non stick baking paper until needed.