Ice Cream Dipped French Toast

Recipe courtesy of Liz Burrell from Big Green Egg Culinary Center

Ingredients

  • 2 slices of Challah Bread, 1 – 1½ in. thick
  • 1 cup melted + 2 frozen scoops Honeysuckle® Gelato’s Blackberry Lemon Basil ice cream
  • 1 tbsp unsalted butter
  • Extra virgin olive oil
  • 1 egg (room temp)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ cup blackberries
  • Confectioners’ sugar
  • Blackberry syrup

Instructions

Equipment

Big Green Egg EGGspander ConvEGGtor Basket
Big Green Egg Half Moon Pizza & Baking Stone
Big Green Egg Half Moon Cast Iron Plancha Griddle
Big Green Egg Cast Iron Sauce Pot

Method

Set your EGG with an EGGspander convEGGtor Basket with the Half Moon Pizza & Baking Stone and the Half Moon Cast Iron Plancha Griddle at 450°F/232°C.

Whisk egg, cinnamon and vanilla into the melted ice cream. Soak each side of the challah bread for about 10 seconds on each side.

Coat the griddle with butter and olive oil and place the bread on the griddle. Cook until crispy and golden brown on each side, about 5-7 minutes. Sift confectioners’ sugar on top.

Serve with a scoop of lemon basil blackberry ice cream, fresh blackberries and blackberry syrup! Enjoy!

Blackberry Syrup Ingredients

  • 1 cup fresh blackberries
  • ¼ cup sugar
  • 1 tablespoons lemon juice
  • 1/2 cup water

Blackberry Syrup Instructions

For the blackberry syrup, add blackberries, sugar, lemon juice and water to the cast iron sauce pot and stir. Place the sauce pot on the baking stone side of the EGGspander. Bring to a boil, stirring occasionally, and boil for about 2 minutes. Remove from heat and allow to cool slightly. Pour through a strainer to remove any unwanted seeds.

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