The brioche, an old, traditional French specialty, is a light but rich bread or cake.
- Brioche (to be prepared the day before):
- Put flour, sugar, salt, yeast, eggs and lukewarm milk in a bowl.
- Mix at medium speed for about 10 minutes. Once the dough is smooth and slightly elastic, incorporate the butter in small pieces and continue for another 10 minutes at the same speed.
- Put the dough in a large salad bowl, cover it with a humid cloth and let it rest in the refrigerator for about 4 hours.
- Afterwards, break the dough by refolding it numerous times, so that it refinds its initial volume.
- Roll a sausage with the palm of your hand and put it in a rectangular, previously buttered form.
- Let the dough grow at room temperature and, once it has doubled its volume, put it in the oven at 392 degrees F for about 30 minutes.
- Verify the cooking using a pointed knife.
- Remove the brioche from the mould and place it on a grill. Let it cool down and cut 4 nice slices of 0.6 in each. Put it aside.
- Beet the egg yolk and sugar until the mixture obtains a good whitish colour.
- Bring the cream and the beer to boil. Pour this boiling mixture over the previously prepared mixture.
- Stir while doing so. Then, put the whole in a saucepan.
- In order to thicken, put it on a gentle flame and continue to stir with a wooden spatula.
- Take it off the fire when the cream starts sticking to the spatula. Cool it down fast to stop the cooking and pour it into the ice-cream freezer.