Baguette Ice Cream

Preparation info
  • Yield:

    1 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Baguette Milk
  • Milk 750 g 1 lb 10.4 oz


  1. For the baguette milk: Bring the milk to a simmer in a sauce pot while the baguette is toasting. Add the hot toasted baguette to the milk and let it soak in the milk until soft.
  2. Using a handheld blender, purée as smooth as possible. Cool this liquid in an ice water bath. Proceed with the ice cream base.
  3. For the baguette ice cream base: F