Pain perdu with vanilla ice cream

Ingredients

Store Cupboard

Dairy

  • 1100ml of milk, plus extra to brush the top
  • 285g of unsalted butter, at room temperature
  • 165g of UHT whipping cream
  • 500ml of double cream
  • 125g of butter

Speciality Ingredients

  • 50g of atomised glucose
  • 4g of Stabiliser Stab 2000