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...

  • place PRE 10 mins
  • place COOK 30 mins
  • place SERVES 8
  • printicon
This simple ice cream is a great way to use up leftover babka, brioche or rugelach.
  • 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).
Joel Braham is a co-owner of The Good Egg and will be appearing at Gefiltefest on Sunday  June 25 

300g double cream


400g whole milk


125g sugar


1 vanilla pod


150g egg yolks (around 10)


200g stale babka cut into 1inch cubes

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