Frangipane ice cream sandwich with honey butter brioche

First prepare the frangipane ice cream. Whisk together the milk, cream, honey, salt and vanilla in a saucepan

Bring the mixture to a bare simmer over a low heat – it should be just steaming

Meanwhile, whisk together the sugar and egg yolks until the mixture lightens in colour and is slightly aerated

Once the cream is steaming, pour a little bit over the egg yolks in a thin, steady stream while whisking constantly. This will help temper the egg yolks so they don’t scramble in the custard

Add the tempered egg mix back into the pan. Cook the custard over a medium-low heat, stirring constantly, until the mix has thickened enough to coat the back of a spoon. Take care to keep stirring from the bottom of the pan so it doesn’t catch and burn

Remove the custard from the heat and stir through the almond extract and amaretto

Strain the custard through a sieve and leave to chill in the fridge for a few hours

Once chilled, churn until thick in an ice cream maker, then transfer to a container and freeze

Next make the honey butter brioche dough. Whisk together the warm milk, yeast and honey. Set aside for about 10 minutes to check that the yeast is alive – it should form a thick foamy top

Whisk together the eggs, egg yolks, vanilla bean paste and caster sugar in a separate, large bowl 

Add the yeast mix into the egg mix along with the flour and salt. Use a wooden spoon to form a shaggy dough

Transfer the dough to a stand mixer fitted with the hook attachment, and knead on a medium speed for 3–5 minutes

Add the remaining butter a few pieces at a time, making sure the first batch is mixed in before adding the next one

Knead the dough for around 10 more minutes, then scrape down the sides of the mixing bowl and transfer the dough to a lightly floured work surface

Flatten out the dough slightly, then fold in the edges of the dough to the middle

Flip the dough over and use your palms to shape it into a ball

Transfer the dough to a clean mixing bowl, cover with cling film and let rise until it has doubled in size, about 1 hour

Punch down the dough, then transfer to a floured surface. Divide into approximately 80g portions

Place one portion into the centre of the work surface and fold each of the edges into the centre of the dough, before flipping it over and using your palms to roll the dough into a ball. Repeat with the remaining dough

Line a baking tray with parchment paper, and place the balls onto the tray

Cover with cling film and leave to proof for 1 hour at room temperature, or until doubled in size

Meanwhile, toast the flaked almonds in a dry pan over a medium heat until they are golden brown. Remove from the heat

Preheat the oven to 180°C

Once the brioche buns have proofed, whisk together all of the ingredients for the egg wash and brush it over the buns

Bake the buns for around 10–12 minutes until golden brown and cooked through

Remove the buns from the oven and leave to cool on a wire rack

Once the buns have cooled, slice them in half and fill them with a couple of scoops of frangipane ice cream, and sprinkle over the flaked almonds and grate over the chocolate using a microplane before topping with the other half of the bun