Cook: 30 mins

Serves: 8

This simple ice cream is a great way to use up leftover babka, brioche or rugelach.

Heat the cream and milk with the sugar and vanilla pod to 80°C in a saucepan — you will see a few bubbles around the edges of the pan.
Pour this slowly over the yolks and return to the pan, bring the mixture back to 76°C using a thermometer while constantly stirring and scraping the bottom of the pan with a heat resistant spatula. If you don’t have a thermometer, heat and stir until the mixture is thick enough to lightly coat the back of the spatula, making sure the mixture doesn’t boil or it could curdle.
Transfer the mix to a bowl in the fridge and chill overnight to intensify the flavours.
The next day slightly toast babka cubes (careful not to burn them) and let cool.
Strain the ice cream base using a sieve lined with a food safe, clean J-cloth or muslin and add the babka cubes.
Churn in an ice cream machine until it is thick but still soft (it’ll set more in the freezer).

Joel Braham is a co-owner of The Good Egg and will be appearing at Gefiltefest on Sunday June 25

www.gefiltefest.org

Ingredients

Name: Babka Ice Cream
Prep time: 10 min
Cook time: 30 min
Yield: 8
Ingredients: 300g double cream 400g whole milk 125g sugar 1 vanilla pod 150g egg yolks (around 10) 200g stale babka cut into 1inch cubes