Ingredients:
For the vanilla-raspberry ripple ice cream:
5 large egg yolks
1 1/2 cupsgranulated sugar, divided
1/2 teaspoonkosher salt, divided
2 cupsheavy cream
1 cupwhole milk
1 vanilla bean, halved with seeds scraped out
1 (12-ounce) bag frozen raspberries (or 3 pints fresh)
1 tablespoonfreshly squeezed lemon juice (about half a lemon)
For the ice cream sandwiches:
4 St Pierre Brioche Burger Buns
4 scoops vanilla-raspberry ripple ice cream
1/4 cupreserved raspberry preserves (optional)
1/4 cupfreeze-dried raspberries, crushed into a coarse powder (freeze-dried strawberries would also work)
Directions:
In a large mixing bowl, combine egg yolks with 1 cup of sugar and ¼ teaspoon kosher salt. Whisk vigorously until the egg yolks lighten in color, the sugar almost fully dissolves, and the texture thickens.
Add the heavy cream, milk, vanilla bean seeds, and vanilla bean pod to a saucepan and bring to a gentle simmer over medium heat and cook for about 6 minutes, or until it reaches a gentle simmer.
Temper the egg yolk mixture by slowly adding about ¼ cup of the hot liquid to the mixing bowl while whisking constantly. Add another ½ cup, continuing to whisk, then transfer the contents of the mixing bowl to the saucepan with the rest of the liquid. Cook over medium-low heat until liquid is a custard consistency thick enough to coat the back of a spoon, or until it reaches 170°F.
Pour custard through a fine mesh strainer to catch any bits of the vanilla pod. Cool mixture completely using an ice bath (this should take about 20 minutes), or set in the refrigerator for 2 to 3 hours. Once the mixture is fully cooled, churn in an ice cream maker.
While the mixture churns, combine raspberries, ½ cup sugar, and ¼ teaspoon salt in a saucepan over medium heat. Cook until the mixture reduces and thickens to a jammy consistency. Remove from the heat and add the lemon juice. Let cool completely.
Using a skewer or toothpick, incorporate all but ¼ cup of the raspberry preserves by swirling it throughout the ice cream. Once mixed, freeze for at least 3 hours for a soft texture or preferably overnight. Transfer remaining raspberry preserves to a small bowl or storage container and save for sandwich assembly.
If you’ve frozen overnight, allow ice cream to soften in the refrigerator for 20 minutes.
Scoop about ¾ cup of the ice cream onto the bottom of a brioche burger bun, top very generously with the crushed freeze-dried berries, and add the top bun. If you want your brioche extra raspberry-y, smear some of the reserved raspberry preserves on the top bun before topping. Enjoy immediately or transfer the ice cream sandwiches to a sheet pan and pop them in the freezer until you’re ready to serve.