Brioche Ice Cream Sandwich With Raspberries
Max Rappaport
Photo by Rocky Luten. Prop Stylist: Molly Fitzsimons. Food Stylist: Lauren LaPenna.
- Serves
- 4 ice cream sandwiches
- Prep Time
- 45 Minutes
- Cook Time
- 30 Minutes
Picture this: you’re sitting seaside in Sicily and a salty breeze ruffles your wide-brim sun hat as you bite into a brioche con gelato, the perfect Italian interpretation of an ice cream sandwich that features fluffy, lightly sweet brioche. In my version, I make homemade vanilla ice cream with a swirl of raspberry jam and tart, crunchy freeze-dried berries—all sandwiched between an airy, flavorful St Pierre Brioche Burger Bun. Hot tip: If you’re short on time, feel free to swap in your favorite store-bought ice cream flavor.
Ingredients
For the vanilla-raspberry ripple ice cream:
- 5 large egg yolks
- 1 1/2 cup granulated sugar, divided
- 1/2 teaspoon kosher salt, divided
- 2 cup heavy cream
- 1 cup whole milk
- 1 vanilla bean, halved with seeds scraped out
- 1 (12-ounce) bag frozen raspberries (or 3 pints fresh)
- 1 tablespoon freshly squeezed lemon juice (about half a lemon)
For the ice cream sandwiches:
- 4 St Pierre Brioche Burger Buns
- 4 scoops vanilla-raspberry ripple ice cream
- 1/4 cup reserved raspberry preserves (optional)
- 1/4 cup freeze-dried raspberries, crushed into a coarse powder (freeze-dried strawberries would also work)
Featured Video
This recipe is shared in partnership with the St Pierre.
Directions
For the vanilla-raspberry ripple ice cream:
- Step 1
In a large mixing bowl, combine egg yolks with 1 cup of sugar and ¼ teaspoon kosher salt. Whisk vigorously until the egg yolks lighten in color, the sugar almost fully dissolves, and the texture thickens.
- Step 2
Add the heavy cream, milk, vanilla bean seeds, and vanilla bean pod to a saucepan and bring to a gentle simmer over medium heat and cook for about 6 minutes, or until it reaches a gentle simmer.
- Step 3
Temper the egg yolk mixture by slowly adding about ¼ cup of the hot liquid to the mixing bowl while whisking constantly. Add another ½ cup, continuing to whisk, then transfer the contents of the mixing bowl to the saucepan with the rest of the liquid. Cook over medium-low heat until liquid is a custard consistency thick enough to coat the back of a spoon, or until it reaches 170°F.
- Step 4
Pour custard through a fine mesh strainer to catch any bits of the vanilla pod. Cool mixture completely using an ice bath (this should take about 20 minutes), or set in the refrigerator for 2 to 3 hours. Once the mixture is fully cooled, churn in an ice cream maker.
- Step 5
While the mixture churns, combine raspberries, ½ cup sugar, and ¼ teaspoon salt in a saucepan over medium heat. Cook until the mixture reduces and thickens to a jammy consistency. Remove from the heat and add the lemon juice. Let cool completely.
- Step 6
Using a skewer or toothpick, incorporate all but ¼ cup of the raspberry preserves by swirling it throughout the ice cream. Once mixed, freeze for at least 3 hours for a soft texture or preferably overnight. Transfer remaining raspberry preserves to a small bowl or storage container and save for sandwich assembly.
For the ice cream sandwiches:
- Step 1
If you’ve frozen overnight, allow ice cream to soften in the refrigerator for 20 minutes.
- Step 2
Scoop about ¾ cup of the ice cream onto the bottom of a brioche burger bun, top very generously with the crushed freeze-dried berries, and add the top bun. If you want your brioche extra raspberry-y, smear some of the reserved raspberry preserves on the top bun before topping. Enjoy immediately or transfer the ice cream sandwiches to a sheet pan and pop them in the freezer until you’re ready to serve.