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Caramelised French dipped brioche ice cream sandwich, blueberry compote
Caramelised French dipped brioche ice cream sandwich, blueberry compote – recipe

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Ingredients

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For the blueberry compote

  • Blueberries 400.0 g
  • Caster sugar 100.0 g
  • Water 50.0 ml
  • Cinnamon 2.0 g

For the ice cream

  • Ben & Jerry's Caramel Chew Chew 1kg

For the French dip

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Preparation

  1. For the blueberry compote

    • Place the water and sugar in a pan and bring to the boil and allow to reduce by half.
    • Add in the blueberries and cinnamon and allow to cook for a minute.
    • Remove from the heat and place into a container, cover with a lid and allow to cool.
    • Place in the fridge until required,

  2. For the ice cream

    • Scoop the ice cream into a ring with the same diameter as the brioche bun and freezer. Repeat this until you have 10 rings of ice cream.
    • Leave these in the freezer until required.

  3. For the French dip

    • Cut the brioche buns in half.
    • Place the milk, double cream and CARTE D’OR CRÈME BRULEE Mix into a bowl and whisk together.
    • In 2 frying pans add the sugar and heat to a caramel slowly.
    • Soak the brioche in the Cream mix then add to the caramel in the frying pans.
    • Add in the butter and allow the bread to caramelise then turn over and allow the other side to caramelise.
    • Remove from the pan straight to serving plates.

  4. To finish

    • On the base of the bun add on the ice cream and top with the blueberry compote. Top with the lid of the bun, skewer and serve.
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