For the Ice Cream
150ml double cream
150ml whole milk
1 vanilla pod (split)
3 egg yolks
70g caster sugar
3 tbsp Advocaat
8 mint leaves
For the Brioche
500g strong flour
75ml milk, warm
20g fresh yeast
55g caster sugar
4 whole eggs
50g flaked almonds, Chopped
100g raspberry puree
100g whole raspberries
For the ice cream, place the double cream, milk and Advocaat in a shallow solid steam container with the vanilla seeds and pod, stir well. Then place in a Miele Steam Oven and steam for 7 minutes at 100°C, uncovered.
Mix the egg yolks and caster sugar together in a large bowl.
Whisk the infused cream into the egg mixture. Pour the custard mixture back into the solid steam container. Steam at 82°C for 6 minutes.
Remove from the steam oven and whisk well to create a smooth custard, sieve into a glass bowl add the mint, stir well. Cover set aside to cool and chill in the fridge.
Remove the mint then transfer the custard to an ice cream machine and churn until set.
Spoon into a plastic container (15cmx20cm) and store in the freezer until ready to serve.
To make the brioche, place the flour and yeast into a bowl rub together, add the sugar and salt combine well.
Beat the eggs and melted butter and pour into the flour mix, along with the warm milk. Mix together with a fork then bring together with your hands. If still warm and too soft to handle, put in the fridge to cool. When cool enough to handle, empty onto a lightly floured work surface and knead for 6 to 10 minutes or until the dough is elastic and springs back with a firm touch of your finger.
Sprinkle flour evenly in a large bowl, then place your brioche dough into the bowl. Cover with cling film and put in a warm place to prove until doubled in size or place into a fridge and leave to prove overnight.
When the dough has proved, divide into small pieces, weighing around 30g each and roll into balls. Place onto a baking sheet, cover loosely with oiled cling film and leave to prove until doubled in size.
Preheat a Miele Oven to 180°C. Set the brioche in a warm place again, for their second proving. Brush the buns with the beaten egg to glaze and sprinkle with chopped flaked almonds.
Put the brioche buns into the oven and bake for 20 minutes.
To assemble the dish, remove the ice cream from the freezer, cut into cylinders the same size of the brioche buns and place back into the freezer until later.
Cut the brioche bun in half, spoon a small amount of the raspberry puree onto the centre of the plate, and place the bottom of the brioche bun on top of the puree. Add fresh raspberries to the middle and then top with the other half of the bun followed by the ice cream.