Berry Brioche With Tahitian Vanilla Ice Cream

Total Time: 10 hrs Preparation Time: 8 hrs Cook Time: 2 hrs

Ingredients

• Servings: 10
• 2 cups milk
• 2 cups cream
• 1 1/3 cups sugar
• 1 pinch salt
• 3 tahitian vanilla beans
• 22 egg yolks
• 1 cup half-and-half
• 1 1/2 teaspoons water, tepid temperature
• 3/4 ounce active dry yeast
• 4 eggs
• 3 1/2 cups sifted all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon salt
• 4 ounces unsalted butter, softened
• 6 cups mixed berries (blue, rasp, black, straw)
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1 pinch salt
• 2 tablespoons turbinado sugar (opt, for decoration)
• 1 1/2 cups mixed berries
• 1/2 cup simple syrup
• 1/2 medium lemon juice
• 1 cup creme anglaise
• 10 sprigs mint
• 10 pieces sugar, spirals or zig-zags (optional)

Recipe

• 1 to make the ice cream: combine the milk, cream, sugar, and salt in a saucepan.
• 2 split the vanilla beans and scrape the seeds into the milk mixture, then drop in the pods.
• 3 bring to a boil, then immediately remove from heat and set aside for 2 minutes to steep.
• 4 lightly whisk the egg yolks to break them up, then whisk in a spoonful of the hot milk mixture.
• 5 pour the yolks into the hot milk mixture, whisking gently to combine.
• 6 cook over medium heat, stirring gently but constantly, until the mixture thickens and coats the back of a spoon.
• 7 remove from heat and strain through a fine-meshed sieve into a bowl set in a larger bowl of ice.
• 8 let chill, stirring occasionally as the mixture cools.
• 9 when it is cold, stir in the half-and-half.
• 10 freeze in an ice cream maker according to manufacturer's directions.
• 11 pack into airtight freezer containers and freeze until ready to use.
• 12 to prepare the brioche: oil a large mixing bowl and set aside.
• 13 whisk the water, yeast, and eggs together.
• 14 in the bowl of an electric mixer, combine the flour, sugar, and salt with the paddle attachment on low speed.
• 15 slowly add the egg mixture.
• 16 mix until the dough forms a ball.
• 17 add the butter, a few small pieces at a time, until the butter is incorporated.
• 18 mix on medium speed for 4 minutes.
• 19 put the dough in the oiled bowl; the mixture will be soft.
• 20 cover with plastic wrap and place a towel on top.
• 21 refrigerate overnight.
• 22 line 2 sheet pans with parchment paper.
• 23 divide the cold dough into 10 portions, roll into balls, and refrigerate for 30 minutes.
• 24 flour a work surface and roll out each ball of dough into a 6-inch circle.
• 25 brush off any excess flour.
• 26 refrigerate again.
• 27 place the circles on a work surface.
• 28 pinch the edge with your thumb and forefinger and twist slightly, turning up a collar all around each circle.
• 29 prick the bottoms with a fork and place on the prepared sheet pans.
• 30 brush the edges of the brioche with cool water and sprinkle with turbinado sugar.
• 31 to finish: preheat the oven to 350f (175c).
• 32 gently toss the filling ingredients together.
• 33 mound into the prepared brioche tart shells; the filling will cook down.
• 34 bake 12 to 15 minutes, until the filling bubbles and the edges are golden brown.
• 35 remove and keep warm.
• 36 to prepare the coulis: puree the ingredients in a food processor or blender and strain through a fine-meshed sieve.
• 37 put in a squeeze bottle.
• 38 to serve: place a brioche tart on each dessert plate.
• 39 dust with confectioner's sugar.
• 40 spoon berry coulis over the plates.
• 41 place drops of creme anglaise in the coulis and pull through with a toothpick of the tip of a sharp knife to form a design.
• 42 top each with a scoop of tahitian vanilla ice cream and garnish with a sprig of mint and (optional) sugar spiral.