Cook: 30 mins
Serves: 8
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
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Ingredients
300g double cream
400g whole milk
125g sugar
1 vanilla pod
150g egg yolks (around 10)
200g stale babka cut into 1inch cubes