Berry Brioche with Tahitian Vanilla Ice Cream

Berry Brioche with Tahitian Vanilla Ice Cream Recipe - USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 10

Introduction

The Berry Brioche with Tahitian Vanilla Ice Cream is a luxurious dessert that combines the soft, buttery texture of brioche with the rich, aromatic flavor of Tahitian vanilla ice cream, all complemented by the fresh, tangy sweetness of mixed berries. This recipe is perfect for those who appreciate the art of baking and the joy of creating something truly special in the kitchen. Whether you're looking to impress guests at a dinner party or simply want to treat yourself to a decadent dessert, this recipe is sure to delight.

History

The origins of brioche date back to the Middle Ages in France, where it was considered a bread of luxury due to its high butter and egg content. Over time, brioche has evolved into various forms and has been adopted by many cultures around the world. The addition of Tahitian vanilla ice cream and berries to the brioche brings a modern twist to this classic recipe, combining traditional French baking techniques with flavors that are beloved globally. Tahitian vanilla, known for its floral and fruity notes, elevates the ice cream, making this dessert a contemporary classic.

Ingredients

Tahitian vanilla ice cream

2 cups milk
2 cups cream
1.33 cups sugar
1 pinch salt
3 Tahitian vanilla beans
22 egg yolks
1 cup half-and-half

Brioche

1.5 tsp water, tepid temperature
0.75 oz (21 g) active dry yeast
4 eggs
3.5 cups sifted all-purpose flour
0.33 cup sugar
0.5 tsp salt
4 oz (113 g) unsalted butter, softened

Berry filling

6 cups mixed berries (blue, rasp, black, straw)
0.75 cup sugar
3 tbsp cornstarch
1 tbsp lemon juice
1 tbsp vanilla extract
1 pinch salt
2 tbsp turbinado sugar (optional, for decoration)

Berry coulis

1.5 cups mixed berries
0.5 cup simple syrup
0.5 medium lemon juice

Decorations

1 cup crème anglaise
10 sprigs mint
10 pieces sugar, spirals or zig-zags (optional)

How to prepare

Tahitian vanilla ice cream

In a saucepan, combine the milk, cream, sugar, and salt.
Split the vanilla beans and scrape the seeds into the milk mixture, then add the pods.
Bring the mixture to a boil, then remove from heat and let it steep for 2 minutes.
Lightly whisk the egg yolks to break them up, then whisk in a spoonful of the hot milk mixture.
Pour the yolks into the hot milk mixture, whisking gently to combine.
Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
Remove from heat and strain through a fine-meshed sieve into a bowl set in a larger bowl of ice.
Let the mixture chill, stirring occasionally as it cools.
Once cold, stir in the half-and-half.
Freeze the mixture in an ice cream maker according to the manufacturer's directions.
Pack the ice cream into airtight freezer containers and freeze until ready to use.

Brioche

Oil a large mixing bowl and set it aside.
Whisk together the water, yeast, and eggs.
In the bowl of an electric mixer, combine the flour, sugar, and salt using the paddle attachment on low speed.
Slowly add the egg mixture.
Mix until the dough forms a ball.
Add the butter, a few small pieces at a time, until it is incorporated.
Mix on medium speed for 4 minutes.
Place the dough in the oiled bowl; it will be soft.
Cover the bowl with plastic wrap and place a towel on top.
Refrigerate the dough overnight.
Line 2 sheet pans with parchment paper.
Divide the cold dough into 10 portions, roll them into balls, and refrigerate for 30 minutes.
On a floured work surface, roll out each ball of dough into a 6-inch circle.
Brush off any excess flour.
Refrigerate the circles again.
Place the circles on a work surface.
Pinch the edge with your thumb and forefinger and twist slightly, turning up a collar all around each circle.
Prick the bottoms with a fork and place them on the prepared sheet pans.
Brush the edges of the brioche with cool water and sprinkle with turbinado sugar.

To finish

Preheat the oven to 350°F (175°C).
Gently toss the filling ingredients together.
Mound the filling into the prepared brioche tart shells; it will cook down.
Bake for 12 to 15 minutes, until the filling bubbles and the edges are golden brown.
Remove from the oven and keep warm.

Berry coulis

In a food processor or blender, purée the ingredients and strain through a fine-meshed sieve. Put the mixture in a squeeze bottle.
To serve, place a brioche tart on each dessert plate.
Dust with confectioner's sugar.
Spoon berry coulis over the plates.
Place drops of crème anglaise in the coulis and pull through with a toothpick or the tip of a sharp knife to form a design.
Top each tart with a scoop of Tahitian vanilla ice cream and garnish with a sprig of mint and (optional) sugar spiral.

Variations

For a twist on the classic recipe, consider substituting the mixed berries with other fruits such as peaches, apricots, or cherries. You can also experiment with different ice cream flavors like almond or coconut to complement the chosen fruits.

Cooking Tips & Tricks

To ensure the success of your Berry Brioche with Tahitian Vanilla Ice Cream, consider the following tips:

- Use high-quality, fresh ingredients, especially for the vanilla beans and berries, to maximize flavor.

- Be patient when incorporating the butter into the brioche dough; it's essential for achieving the right texture.

- Allow the brioche dough to rest overnight in the refrigerator for the best results.

- When making the ice cream, ensure the mixture is completely chilled before churning to achieve a smooth consistency.

- Gently fold the berries into the brioche tart shells to avoid crushing them.

Serving Suggestions

Serve the Berry Brioche with Tahitian Vanilla Ice Cream as a stunning finale to a gourmet meal. For an extra touch of elegance, accompany each serving with a glass of sparkling wine or champagne.

Cooking Techniques

Mastering the technique of making brioche dough is key to this recipe. The process requires patience and precision, especially when incorporating the butter and allowing the dough to rest. Similarly, creating a smooth and creamy ice cream involves careful tempering of the egg yolks and proper chilling before churning.

Ingredient Substitutions

If Tahitian vanilla beans are not available, Madagascar vanilla beans can be used as a substitute. For a lighter version of the ice cream, whole milk can replace the cream. Additionally, gluten-free flour can be used for the brioche to accommodate dietary restrictions.

Make Ahead Tips

Both the brioche dough and the ice cream base can be prepared ahead of time and stored in the refrigerator. The brioche dough benefits from resting overnight, while the ice cream base should be chilled thoroughly before churning.

Presentation Ideas

For an impressive presentation, serve the Berry Brioche with a drizzle of berry coulis and a dusting of powdered sugar. Garnish with fresh berries, mint leaves, and decorative sugar elements to enhance the visual appeal.

Pairing Recommendations

This dessert pairs beautifully with sweet dessert wines such as Moscato d'Asti or a late-harvest Riesling. The sweetness and acidity of the wine will complement the flavors of the brioche and berries.

Storage and Reheating Instructions

Leftover Berry Brioche can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F (175°C) for about 5 minutes or until warmed through. The ice cream should be stored in the freezer and consumed within a month for the best quality.

Nutrition Information

Calories per serving

A single serving of Berry Brioche with Tahitian Vanilla Ice Cream contains approximately 500 calories. The calories are derived from the combination of carbohydrates, fats, and proteins in the ingredients.

Carbohydrates

A single serving of Berry Brioche with Tahitian Vanilla Ice Cream contains approximately 60 grams of carbohydrates. The majority of these carbohydrates come from the sugar used in the ice cream, brioche, and berry filling, as well as the flour in the brioche.

Fats

This dessert is rich in fats, with a single serving containing about 30 grams of fat. The fats primarily come from the butter in the brioche, the egg yolks, and the cream used in the ice cream. These fats contribute to the dessert's creamy texture and mouthfeel.

Proteins

Each serving of this dessert provides approximately 10 grams of protein, sourced from the eggs and milk products used in the brioche and ice cream.

Vitamins and minerals

The berries in this recipe offer a range of vitamins and minerals, including vitamin C, potassium, and antioxidants. The dairy components contribute calcium and vitamin D, making this dessert not only delicious but also nutritionally beneficial in moderation.

Alergens

This recipe contains common allergens such as eggs, milk, and wheat. Individuals with allergies to these ingredients should exercise caution.

Summary

While Berry Brioche with Tahitian Vanilla Ice Cream is a decadent and indulgent dessert, it also provides some nutritional benefits through its content of vitamins, minerals, and proteins. However, due to its high calorie, fat, and sugar content, it should be enjoyed in moderation as part of a balanced diet.

Summary

The Berry Brioche with Tahitian Vanilla Ice Cream is a sophisticated dessert that combines the rich history of French baking with modern flavors. By following the detailed instructions and tips provided, you can create a stunning dessert that is sure to impress. Remember to enjoy this indulgent treat in moderation, savoring the combination of textures and flavors that make it truly special.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, and I was visiting my friend Margaret who lived in a quaint little cottage by the sea. Margaret was known for her delicious baked goods, and she had prepared a special treat for our afternoon tea - Berry Brioche with Tahitian Vanilla Ice Cream.

As soon as I took my first bite, I knew I had to learn how to make this delectable dessert. The brioche was soft and buttery, with a hint of sweetness that perfectly complemented the tangy berries. And the Tahitian vanilla ice cream was a revelation - creamy and fragrant, it added a luxurious touch to the dish.

I asked Margaret for the recipe, and she graciously agreed to teach me how to make it. We spent the afternoon in her cozy kitchen, mixing and kneading the dough, letting it rise, and finally baking it to perfection. Margaret shared with me her secrets for creating the perfect brioche - using high-quality ingredients, kneading the dough until it was smooth and elastic, and allowing it to rise slowly for maximum flavor.

As the brioche baked in the oven, filling the kitchen with a mouthwatering aroma, Margaret told me the story of how she had learned to make this recipe. She had first tasted Berry Brioche with Tahitian Vanilla Ice Cream during a trip to the French countryside, where she had stayed at a charming bed and breakfast run by a talented baker. The baker had shared his recipe with her, passing down generations of culinary knowledge and skill.

I was inspired by Margaret's story, and by the love and care she poured into every step of the baking process. I knew that I wanted to carry on this tradition of passing down recipes and creating delicious food for my loved ones to enjoy.

After the brioche had cooled slightly, we served it with generous scoops of Tahitian vanilla ice cream. The combination of warm, freshly baked bread and cold, creamy ice cream was simply divine. As I savored each bite, I felt grateful for the opportunity to learn from Margaret and to create something so special together.

From that day on, I made Berry Brioche with Tahitian Vanilla Ice Cream regularly, delighting my family and friends with this decadent dessert. I experimented with different types of berries and variations of the recipe, adding my own personal touch to the classic dish. Each time I baked it, I thought of Margaret and the wonderful memories we had shared in her kitchen.

Years passed, and Margaret's health began to decline. I visited her often, bringing her small treats and reminiscing about our baking adventures. One day, as I sat by her bedside, she asked me to bake her favorite dessert one last time. With tears in my eyes, I promised her that I would, and I set to work in my own kitchen, carefully following the recipe she had taught me.

The brioche turned out just as delicious as it had when Margaret had first made it for me. I brought it to her, still warm from the oven, and we shared a quiet moment together, savoring each bite and the memories it evoked. Margaret passed away soon after, leaving behind a legacy of love and culinary expertise that I would always cherish.

Today, whenever I make Berry Brioche with Tahitian Vanilla Ice Cream, I think of Margaret and the bond we shared over our shared love of baking. I am grateful for the knowledge and recipes she passed down to me, and I hope to continue sharing them with others for years to come. As I sit down to enjoy a slice of warm brioche topped with creamy ice cream, I know that Margaret's spirit lives on in every bite. And for that, I am truly thankful.