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Prep time
45 minutes
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Cook time
30 minutes
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makes
4 ice cream sandwiches
Author Notes
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. —Max Rappaport
Test Kitchen Notes
This recipe is shared in partnership with the St Pierre. —The Editors
Ingredients
- For the vanilla-raspberry ripple ice cream:
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5
large egg yolks
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1 1/2 cups
granulated sugar, divided
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1/2 teaspoon
kosher salt, divided
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2 cups
heavy cream
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1 cup
whole milk
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1
vanilla bean, halved with seeds scraped out
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1
(12-ounce) bag frozen raspberries (or 3 pints fresh)
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1 tablespoon
freshly squeezed lemon juice (about half a lemon)
- For the ice cream sandwiches:
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4
St Pierre Brioche Burger Buns
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4
scoops vanilla-raspberry ripple ice cream
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1/4 cup
reserved raspberry preserves (optional)
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1/4 cup
freeze-dried raspberries, crushed into a coarse powder (freeze-dried strawberries would also work)
Directions
- For the vanilla-raspberry ripple ice cream:
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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.
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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.
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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.
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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.
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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.
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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:
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If you’ve frozen overnight, allow ice cream to soften in the refrigerator for 20 minutes.
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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.
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