French toast ice-cream sandwiches

French toast ice-cream sandwiches

By
From
The Desserts of New York
Makes
4
Photographer
Alicia Taylor

I don’t know if the ice-cream sandwich has always been a thing in New York, but it was one of the biggest hits the summer we were in town. I’d never seen so many before, and in such wild forms. From macaron shells (François Payard) and brownies (Morgenstern’s) to croissants (Union Fare), babka (Russ & Daughters) and doughnuts (Underwest and Ice & Vice) it was as if people were throwing ice cream into just about everything sweet, and often drizzling fudge sauce on top. Even the classic can be customised with different cookies and crazy crumbs to coat the edges (OddFellows). It was so much fun.

My OTT ice-cream sandwich takes a soft brioche bun, coats it in cornflakes, then finishes it off as custardy French toast. Filled with your pick of ice cream, it’s warm-cold-soft-crunchy heaven.

Ingredients

Quantity Ingredient
2 eggs
125ml milk
2 tablespoons pouring cream
1 teaspoon natural vanilla extract
80g cornflakes, roughly crushed, leaving some whole flakes
canola oil, to shallow fry
4 brioche buns
8 scoops vanilla or your favourite ice cream
roughly chopped toasted peanuts, to scatter
honey, to drizzle, optional

Method

  1. Place the eggs, milk, cream and vanilla in a shallow bowl and whisk until well combined. Place the cornflakes in a separate shallow bowl and set both bowls aside.
  2. Fill a frying pan 1 cm deep with canola oil and heat over medium heat. Place one brioche in the egg mixture and soak well for 1 minute, then turn over and soak for a further 1 minute. Place the brioche in the cornflakes and turn to coat well. Carefully transfer to the oil and fry for 45–60 seconds or until golden. Carefully turn over and fry for a further 45–60 seconds or until golden and crisp. Drain on a plate lined with paper towel and cool slightly. Meanwhile, repeat with the remaining brioche until they are all crisp and golden.
  3. Make an incision in the top of each bun to form a pocket. Fill with two scoops of ice cream, then scatter over the chopped peanuts. Drizzle with honey, if desired, and serve immediately.
Tags:
Desserts
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again