French Toast Ice-Cream Sandwiches

Name: French Toast Ice-Cream Sandwiches
Ingredients: 2 eggs; 1/2 cup milk; 2 tablespoon pouring (whipping/heavy) cream; 1 teaspoon natural vanilla extract; 2 cup cornflakes, roughly crushed, leaving some whole flakes; canola oil, to shallow-fry; 4 brioche buns; 8 scoops of vanilla or your favourite ice cream; roughly chopped toasted peanuts, to scatter; honey, to drizzle (optional)

Daisy Nichols|Aug. 24, 2017 11:28 am EST

4.5 (2 ratings)

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I don’t know if the ice-cream sandwich has always been a thing in New York, but it was one of the biggest hits the summer we were in town. I’d never seen so many before, and in such wild forms. From macaron shells (François Payard) and brownies (Morgenstern’s) to croissants (Union Fare), babka (Russ & Daughters) and doughnuts (Underwest and Ice & Vice) it was as if people were throwing ice cream into just about everything sweet, and often drizzling fudge sauce on top. Even the classic can be customised with different cookies and crazy crumbs to coat the edges (OddFellows). It was so much fun.My OTT ice-cream sandwich takes a soft brioche bun, coats it in cornflakes, then finishes it off as custardy French toast. Filled with your pick of ice cream, it’s warm-cold-soft-crunchy heaven. — Yasmin Newman, author of The Desserts of New York (And How to Eat Them All)

Servings

4

Ingredients

2 eggs
1/2 cup milk
2 tablespoon pouring (whipping/heavy) cream
1 teaspoon natural vanilla extract
2 cup cornflakes, roughly crushed, leaving some whole flakes
canola oil, to shallow-fry
4 brioche buns
8 scoops of vanilla or your favourite ice cream
roughly chopped toasted peanuts, to scatter
honey, to drizzle (optional)

Directions

Place the eggs, milk, cream and vanilla in a shallow bowl and whisk until well combined. Place the cornflakes in a separate shallow bowl and set both bowls aside.
Fill a frying pan 1 centimeter (1/2 inch) deep with canola oil and heat over medium heat. Place one brioche in the egg mixture and soak well for 1 minute, then turn over and soak for a further 1 minute. Place the brioche in the cornflakes and turn to coat well. Carefully transfer to the oil and fry for 45–60 seconds or until golden. Carefully turn over and fry for a further 45–60 seconds or until golden and crisp. Drain on a plate lined with paper towel and cool slightly. Meanwhile, repeat with the remaining brioche until they are all crisp and golden.
Make an incision in the top of each bun to form a pocket. Fill with two scoops of ice cream, then scatter over the chopped peanuts. Drizzle with honey, if desired, and serve immediately.
Excerpted with permission from The Desserts of New York (And How to Eat Them All) by Yasmin Newman (Hardie Grant Books, 2017)