Caramelised Rhubarb with Cinnamon Pain Perdu and Thyme Ice Cream

A delectable dessert of maple flavoured French brioche topped with caramelised rhubarb and creamy ice cream from Richard Phillips
By Richard Phillips
Caramelised Rhubarb with Cinnamon Pain Perdu and Thyme Ice Cream
  • Rating:
  • 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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