- Serves: Makes 1 litre ice cream and dessert serves 1
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: medium
- 25 ml maple syrup
- 2 eggs
- 100 ml milk
- pinch ground cinnamon
- 1 slice brioche, 2cm thick
- 1 tbsp soft dark brown sugar
- 50 g butter
- 2-3 sticks Yorkshire rhubarb, cut into 5x2.5cm pieces
For the ice cream
- 500 ml double cream
- 250 g sugar
- 12 egg yolks
- 1 vanilla pod, split open and seeds scraped out
- 1 orange, finely grated zest
- 1 lemon, finely grated zest
- 500 ml buttermilk
- 10 sprigs thyme, plus 1 sprig to decorate
1. For the ice cream; bring the double cream to the boil over a moderate heat.
2. Whisk together the sugar, egg yolks, and scraped vanilla seeds. Pour the boiled cream into the mixture, a little at a time, whisking constantly.
3. Pour the mixture back into the pan and cook over a low heat, stirring constantly until thickened, but don't let it boil or the custard will curdle. The mixture should be thick enough to coat the back of a spoon.
4. Remove from the heat, add the thyme, cover and leave to cool.
5. Remove the thyme from the cooled custard and whisk in the buttermilk. Pour the mixture through a fine sieve.
6. Transfer to an ice cream machine and churn until frozen.
7. For the pain perdu; whisk together the maple syrup, eggs, milk and cinnamon.
8. Soak the brioche slice in the mixture for a few minutes, until well absorbed.
9. Heat the butter in a small frying pan and cook the soaked brioche until golden brown on both sides.
10. Heat the brown sugar in the non-stick frying pan over a low heat until dissolved. Stir in the butter, then add the rhubarb and cook over a medium heat, stirring, until the rhubarb is cooked and coated with the caramel.
11. To serve; place the pain perdu in the centre of a plate. Arrange the rhubarb on top, then finish with a scoop of ice cream and decorate with a sprig of thyme.
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