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Francisco Migoya

Prune-Armagnac Ice Cream with Warm Brioche Pain Perdu and Maple Syrup

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Preparation info
  • Yield

    10 Portions

    • Difficulty

      Medium

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Components

  • 1 Pullman Brioche Loaf (see Note)
  • 150 g / 5.29 oz clari

Method

Assembly

  1. Freeze the brioche loaf, about 2 hours. Trim off the crusts and cut the brioche into 4-cm / 1.5-in cubes.
  2. Place a small nonstick pan over medium-high heat with enough clarified butter to form an even film at the base of the pan (about 15 g /

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Components

  • Prune-Armagnac Ice Cream with Warm Brioche Pain Perdu and Maple Syrup
  • Custard

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