Vogel's bread ice cream sandwich

This recipe was created by Paul Jobin, and is featured on the menu of Vogel's Toast of NZ Cafe.

Ingredients

240 g	Vogels bread, Original Mixed Grain
120 g	Butter, melted
150 g	Brown sugar
750 ml	Milk (Main)
1 tsp	Vanilla paste, I used Heilala Vanilla Paste
12	Eggs, yolks only, use size 6 eggs
400 g	Caster sugar
3 tsp	Cornflour
3 Tbsp	Frangelico liquer
750 ml	Cream (Main)
12	Meringues, wafers

Directions

Vogel crumble

1. In a mixing bowl, mix the brown sugar with the butter.
2. In a food processor, whiz the Vogel's bread to coarse crumbs and add to the butter mixture.
3. In a pre-heated 160C oven, bake the crumbs for 20 minutes on a parchment lined tray, turning the mixture from time to time until they are toasted and crisp.
4. Allow to cool then store in an airtight container.

Ice cream

1. In a saucepan, bring the milk to the boil with the vanilla paste. Remove from the heat and allow to infuse for 15 minutes.
2. Meanwhile in a mixing bowl, cream the egg yolks, sugar and cornflour until light and pale. Gradually, pour on the hot milk, whisking constantly and cook over a gentle heat, stirring all the time.
3. When the custard coats the back of a spoon, add the frangelico and cool. Stir in the cream and churn in a ice cream maker until thick.
4. Fold in three quarters of the Vogel's bread crumble at the last moment before freezing in a container overnight.

To serve

With a hot ice cream scoop, ball the ice cream onto six meringue wafers, scatter over the remaining Vogel's Crumble, top with a meringue and serve.