Pain perdu with vanilla ice cream
by Jun Tanaka
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Ingredients
Store Cupboard
500g of plain flour
100g of sugar
15g of dried yeast
10g of salt
1 vanilla pod
120g of sugar
50g of milk powder
100g of sugar
180g of eggs, (approx. 3 large eggs)
vanilla essence, a few drops
275g of plain flour
125g of sugar
caster sugar, to caramelize
Dairy
100ml of milk, plus extra to brush the top
3 eggs
185g of unsalted butter, at room temperature
500g of milk
165g of UHT whipping cream
500ml of milk
500ml of double cream
125g of butter
100g of unsalted butter
Speciality Ingredients
50g of atomised glucose
4g of Stabiliser Stab 2000
Bakery
chocolate decorations, to garnish the ice cream