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