To begin this post, I would like to give a shout out to the lovely Claire from Things We Make. This recipe, featuring that most British of ingredients, Marmalade, reminds me of her because it, like her, is awesome.
Before you finish reading this, go check out her BEAUTIFUL blog. You won’t regret it!
(****but definitely come back!****)
Now, the nitty gritty. I know you’re intrigued. You’re thinking ‘why has this girl put ice cream on toast? IS SHE MENTAL?’ or maybe you’re thinking, ‘I totally understand, Nutella Ice Cream in Brioche, but this…?’.
To you I say, have I ever steered you wrong before? Would I tell you that this was amazing if it wasn’t amazing? No. I never would. I love you!
Think of it this way; it’s like un-frenched french toast. Instead of soaking the brioche in the custard, your toasting the brioche, freezing the custard (kinda), and then slathering the whole thing with a lil’ bittersweet orange marmalade.
If you’re down with breakfast for dinner – and really, who isn’t? – then get ready for the next big thing! BREAKFAST FOR DESSERT!
I mean, puh-lease! Toasty, munch, crunchy brioche. Sweet, bitter, delicious orange marmalade.
And the whole thing topped off with ice cream scented with the most comforting, satisfying flavour known to man: cinnamon.
I’ve been on a bit of an orange and cinnamon kick lately. It all started with the Monkey Bread, and then those lovely little Pasteis De Nata, and now this. I can’t help it, they just go so well together.
There’s something about the combination that makes me think simultaneously of old school bakeries, and grand Spanish traditions.
What are you obsessed with at the moment? Anything you can’t seem to help yourself from tinkering with in the kitchen? Let’s get breakfast for dessert and talk it over sometime.
- 2 cups (500ml) whole milk
- 1½ tbsp cornflour
- 2 tbsp cream cheese, at room temperature
- pinch of salt
- 1 cup cream
- ⅔ cup sugar
- 2 tbsp liquid glucose (or light corn syrup)
- 2 tsp cinnamon
- 1 vanilla bean, seeds scraped
- 1 thick slice of brioche per person
- Marmalade, to taste, per person
- First, take 2 tbsp of the milk, and mix with the cornflour in a small bowl.
- Place the cream cheese and salt into a mixing bowl that is large enough to take all the ingredients later, and stir until smooth.
- Place the remaining ingredients, including the vanilla bean and seeds, into a large saucepan and bring to the boil. Boil vigorously for four minutes.
- Remove the milk mixture from the heat, and whisk in the cornflour mixture. Return to a low heat, and stir until slightly thickened.
- Slowly add the thickened milk base to the cream cheese and salt, stirring to ensure that everything is combined. Cover with plastic wrap and refrigerated until completely chilled (preferably overnight).
- Churn the ice cream in an ice cream maker according to the manufacturer's instructions.
- To serve, toast each person a thick slice of brioche, until light golden. Slather with as much marmalade as you like (don't be shy), and top with a scoop of cinnamon ice cream. Yuuuuuum.