Babka ice cream

This simple ice cream is a great way to use up leftover babka, brioche or rugelach.

INGREDIENTS

don’t have a thermometer, heat and stir until the mixture is thick enough to lightly coat the back of the spatula, making sure the mixture doesn’t boil or it could curdle.

Transfer the mix to a bowl in the fridge and chill overnight to intensify the flavours.

The next day slightly toast babka cubes (careful not to burn them) and let cool.

Strain the ice cream base using a sieve lined with a food safe, clean J-cloth or muslin and add the babka cubes.

Churn in an ice cream machine until it is thick but still soft (it’ll set more in the freezer).