Brioche, ice-cream and caramel - when we tried this flavour combination at House restaurant in Sydney's Surry Hills, it was love at first taste.
- 3 loaves day-old brioche, thickly sliced, to serve (see note)
- 1.15 litres milk
- 200 gm desiccated coconut
- 12 egg yolks
- 400 gm raw caster sugar
- 500 ml coconut cream (2 cups)
Palm sugar caramel
- 100 gm coconut palm sugar, shaved
- 100 gm light palm sugar, shaved
- 2 tbsp lime juice
- 1For coconut ice-cream, combine milk and desiccated coconut in a large saucepan over medium-high heat and bring to the simmer, then set aside to infuse (20 minutes). Strain through a muslin-lined sieve over a large saucepan, pressing on the solids and twisting muslin to extract 2 litres milk (discard solids), then bring to the simmer over medium heat. Whisk yolks and sugar in an electric mixer until pale, add milk and stir to combine, then return to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-10 minutes). Strain into a bowl placed over ice, add coconut cream and ¼ tsp sea salt flakes and chill (20 minutes). Freeze in batches in an ice-cream machine, then freeze until required. Makes about 2 litres.
- 2For palm sugar caramel, combine sugars and 100ml water in a saucepan over high heat and stir to dissolve sugar, then cook until thick (5-10 minutes). Add lime juice and 2 tbsp water and set aside to cool completely. If caramel is too thick, thin to a pouring consistency with a little extra water.
- 3Serve thickly sliced brioche topped with coconut ice-cream and drizzled with palm sugar caramel.
Note You'll need to order the brioche ahead of time from a good bakery.
Drink Suggestion: Old-school creaming soda. Drink suggestion by Max Allen