- Heat the cream and milk with the sugar and vanilla pod to 80°C in a saucepan — you will see a few bubbles around the edges of the pan.
- Pour this slowly over the yolks and return to the pan, bring the mixture back to 76°C using a thermometer while constantly stirring and scraping the bottom of the pan with a heat resistant spatula. If you don’t have a thermometer, heat and stir until the mixture is thick enough to lightly coat the back of the spatula, making sure the mixture doesn’t boil or it could curdle.
- Transfer the mix to a bowl in the fridge and chill overnight to intensify the flavours.
- The next day slightly toast babka cubes (careful not to burn them) and let cool.
- Strain the ice cream base using a sieve lined with a food safe, clean J-cloth or muslin and add the babka cubes.
- Churn in an ice cream machine until it is thick but still soft (it’ll set more in the freezer).
Babka Ice Cream
Trendy Stoke Newington eatery, The Good Egg, is famous for its babka. They turn any leftovers into this delicious ice cream makes good use of it...
- PRE 10 mins
- COOK 30 mins
- SERVES 8
300g double cream
400g whole milk
1 vanilla pod
150g egg yolks (around 10)
200g stale babka cut into 1inch cubes