Ice Cream with Caramel Brioche
- Servings: 4
Photography: LISA HUBBARD
Source: Martha Stewart Living, October 2001
- 6 tablespoons unsalted butter
- 1 cup sugar
- 1/4 cup water
- 1 small loaf brioche (4 to 5 ounces), cut into 3/4-inch cubes
- 1 1/2 pints vanilla ice cream
Line a baking sheet with parchment paper, and set aside. In a medium saucepan over medium-high heat, combine the butter, sugar, and water. Stir until sugar is dissolved, about 2 minutes.
Allow sugar mixture to boil, and caramelize until the syrup is a medium amber color, about 4 minutes. Remove from heat. Add the cubes of brioche a handful at a time, and stir to coat. When all croutons are coated, transfer to prepared baking sheet. Quickly spread croutons so they are not touching. Let cool. To serve, fill four serving dishes with ice cream; garnish with caramel croutons.