You will need to begin this recipe one day ahead.
To make the ice cream, scrape the seeds from the vanilla beans into a saucepan and add the milk and cream. Put the saucepan over medium heat and bring to a simmer. Whisk the egg yolks and sugar together in a bowl before gradually pouring the hot cream mix over, whisking constantly to combine. Strain the mixture into a clean saucepan and cook over low heat until the mixture coats the back of a wooden spoon. Refrigerate until cool before churning in an ice-cream machine according to the manufacturer’s instructions. Freeze overnight.
To make the brioche, combine the flour and a pinch of salt in a large bowl. In another bowl, whisk the yeast,
Turn the dough out onto a lightly floured flat surface and knead for 15–20 minutes, adding the butter a few cubes at a time, making sure each piece is fully incorporated before adding more. The dough should appear smooth and shiny. Lightly flour the dough and return to the bowl. Cover with plastic wrap and refrigerate for 1 hour.
Take the dough out of the refrigerator, shape it into a loaf approximately
On the day of serving, make the custard. Scrape the seeds from the vanilla bean into a saucepan and add the milk and cream. Put the saucepan over medium heat and bring to a simmer. Whisk the egg yolks with the sugar in a bowl and pour in the hot cream mixture while continuing to whisk, then transfer to a clean saucepan. Cook, stirring constantly, over low–medium heat until the mixture is thick enough to coat the back of a wooden spoon. Strain into a deep-sided tray, add the slices of brioche and stand in the refrigerator for 1 hour, turning once to ensure the brioche has been properly submerged in the custard.
Heat one-third of the extra butter in a frying pan over medium–high heat until foaming, add 2 soaked brioche slices and cook, turning once, until golden (2–3 minutes each side), then transfer to a baking tray. Repeat with the remaining butter and brioche slices, wiping the frying pan clean between batches.
© 2014 All rights reserved. Published by Murdoch Books.