Recipe

Sourdough ice cream, French toast & boozy cherries

by Luke Mackay

A sweet tribute to Olivier’s Bakery

I thought hard about what dish to accompany my piece on Olivier’s Bakery. I couldn’t do anything hot, because it’s currently 39 degrees in my kitchen and I’m afraid (sorry Italians) I just can’t get on board with panzanella or other soggy bread-based salads. So, ice cream and sweet soggy bread (which is fine). A fine tribute to Olivier’s delicious bread.

Ingredients

For the ice cream:
200g sourdough bread, crusts removed
80g butter
90g brown sugar
400ml double cream
200ml whole milk
4 egg yolks
80g caster sugar

For the French toast:
2 eggs, whisked
4 tbsp caster sugar
1 tsp ground cinnamon
2 tbsp melted butter
4 slices of sourdough, crusts cut off

For the cherries:
50ml amaretto or similar
1 tbsp caster sugar
20 cherries, pitted and halved

Method

Blitz the bread in a food processor until it becomes rough bread crumbs. Heat the butter and sugar in a pan until foaming and add the crumbs. Stir to coat for a few mins, then spread out on baking paper and place under a grill for 20 mins, until crisp and mahogany brown. Set aside to cool.

Heat the cream and milk in a pan until just simmering. Whisk together the egg yolks and sugar and slowly pour in the cream, whisking all the time. Return to a low heat and stir constantly for 5 mins. Allow to cool, then chill and freeze in an ice cream machine. Stir in the sourdough crumbs and place in the freezer to firm up.

To make the French toast, mix the eggs, half the sugar, cinnamon and half the butter together and dip the bread into the mixture. Fry in the remaining butter over a medium heat until golden brown. Sprinkle with caster sugar and caramelise with a blow torch or under a hot grill.

Bring the amaretto to a simmer, add the sugar and the cherries and turn off the heat. Allow to chill.

Place a wedge of French toast on each plate, top with a few cherries, pile any leftover toasted breadcrumbs on the side and serve a scoop of sourdough ice cream on top.

Recipe: Luke Mackay