May 31, 2012

Brioche Ice Cream Sandwich

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It seems that an Italian version of our beloved Filipino favorite ice cream sandwich on soft monay bun has become very popular here in the US and in Italy. Their ice cream sandwich has gelato on brioche bun which makes the sweet snack super rich.

I baked a half batch of Peter Reinhart's Poor Man's Brioche, formed the dough into 6 large oblong buns, and filled them with caramel cookie crunch gelato. Yummy but I still prefer monay because it's not as cloyingly rich and because I'm more familiar with the combination. I'll make soft monay and cheese ice cream if time and freezer space permit.  

Poor Man's Brioche
adapted from THE BREAD BAKER'S APPRENTICE by Peter Reinhart  
½ cup unbleached bread flour
2 teaspoons instant yeast
½ cup lukewarm whole milk

4 large eggs, slightly beaten
3¼ cups unbleached bread flour
2 tablespoons sugar
2 teaspoons fine sea salt
½ cup butter, room temperature
1 egg, whisked until frothy, for egg wash
  • Sponge: Stir together flour and yeast in the bowl of a standing mixer. Stir in milk until well combined; cover with plastic wrap and leave to ferment for 30 to 45 minutes, or until the sponge rises and falls when you tap the bowl. 
  • Dough: Add the eggs to the sponge and beat with paddle attachment on medium speed until smooth. In a separate bowl, whisk together flour, sugar, and salt. Add to the sponge and egg mixture and mix on low speed for 2 minutes. Let rest for 5 minutes. Replace paddle attachment with dough hook and on medium speed, gradually work in the butter, 1 tablespoon at a time, waiting until each addition of butter assimilates before adding more. Continue mixing the dough on low speed for another 6 minutes or until dough is smooth and clears sides and bottom of bowl. Transfer dough into a lightly oiled container, cover with plastic wrap, and let ferment on the kitchen counter for 90 minutes. Shape into oblong buns or regular brioche à tête. Cover with plastic wrap and proof for 1½ to 2 hours or until they nearly fill the molds. Remove plastic wrap and gently brush tops of dough with egg wash. Continue proofing for another 15 to 30 minutes or until dough fills molds. Preheat oven to 400° F and bake for 15 to 20 minutes. Remove from molds and let cool on a wire rack. 


Winnie said...

Brioche with ice cream - WOWWWWW
This sounds such fun!
I'm familiar with this recipe - Peter Reinhart's recipes are great!
But I'm hoping to try your monay buns as well

wok with ray said...

I remember when monay wasn't available, we just use pandesal and nakaraos na. :) You're making me hungry just looking at that sandwich.

Unknown said...

and this is a poor man's brioche? it looks and sounds so sosy! hehehe

but truth be told, i haven't tried our monay with ice cream sandwich ever. parang weird para sa akin.:p

Unknown said...

Yours look wonderful.

i♥pinkc00kies said...


Gene said...

This is a poor man's version in the states? Parang ang sosyal niya. I still think the Pinoy version is better. Nothing beats eating sorbetes and monay in the afternoon. Too bad I can't convince my little girl to try it herself.

Dexie said...

I am sooo making this. Thank you.

Filippa H. said...

Wonderful blog! Great recipes, nice pics; definitetly coming back here :)

Juliana said...

Oh! I never had ice cream with sounds and looks delicious...I wish I could have it now...yummie!
Hope you are having a great week :)

maiylah said...

oh yes...bread and ice cream. our sons think we were weird when we (hubby and I) tried eating ice cream in sliced

thanks so much for sharing over at Food Friday, Ms. Oggi

Jessica Cassidy said...

I have sandwich ice cream sometimes too :-) and my husband will laugh at me :-) that looks refreshing to have when it is warm outside :-) Dropping by from last weeks Food Friday.

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