Guys, I’ve (basically) finished 1.5 months of living in NYC, and two weeks of working as an architectural/interior designer here in NYC. How have I been? I’ve been everything: shocked, terrified, frustrated, and totally blissed by my new life in NYC. I am struggling to adapt to my new office because I’ve realized I suck in AutoCAD more than ever (CADing real buildings like bars and restaurants for people is a bajillion times harder than CADing food) I am overall going on a crisis to figure out how to properly balance my health, work, blog, and finances in this insanely cold weather that is just going to continue to drop…. So I guess I’ll talk about happier, more flavorful and exciting things like this buttery, soft french toast ice cream sandwich topped with pomegranate seeds… AKA “ICE CREAM FRENCH TOAST SANDWICH.” Yes, I created this recipe when I was working at Salt and Straw in LA…. YES, I worked there after I lost my job as an architect and wanted something fun to do that could inspire my blog. YES, I miss bringing home free tubs of ice cream like their sea salt with caramel ribbons one every week.
I had so much ice cream that I had to figure out something to do with it rather than just put it on a cone. And lately, I’ve been in love with eggs and baguettes. They’re so simple, and when together – it becomes magical. Sandwich these hefty toasts with ice cream and wow, you’ve got an ice cream sandwich. Top it off with confectioner’s sugar AND pomegranate seeds and HELL YUH. We get an appropriately festive soft, crunchy, creamy, and juicy sandwich.
Not sure if you’ve also heard, but I have been living at my brother’s (until Feb?) and am pleasantly surprised by how I sleep like a baby on a couch here (yay for warm homes and blankets!) If you hadn’t heard, I’ve also lost a ton of photos…I am quite devastated that all other images of this recipe and all of my Stockholm trip have vanished (I swore I used the right memory card!) yet I am looking forward to overcome this obstacle and find my own new ways to photograph and execute new recipes. A few weeks ago, I met with my designer/blogger crush: Alice Gao, who suggested that I invest in a beauty dish, but I have no idea how all of that works (do you know?) and what I could do considering that the kitchen I’m going to be using until February is my brother’s. PLEASE DM me if you have any suggestions of how I can continue my food photography. I’ll bake you a happy batch of cookies – promise! Stay sweet and warm ya’ll.
Ice Cream French Toast Sandwich
- 1 baguette
- 1 egg
- 1/4 C milk
- 1 tsp. vanilla extract
- 4 tbsp butter, divided
- 1 quart raspberry or strawberry ice cream
- 1 tbsp confectioner's sugar
- 1/3 C pomegranate seeds
Slice the baguette into 1/2″ thick slices.
Crack the egg into a bowl and whisk it well with the milk together with the sugar and vanilla extract in a wide shallow bowl. Dip the bread into the egg wash, rotating to soak evenly.
Heat a non stick pan with 1/2 tablespoon of butter. When the pan is hot, fry the egg-soaked bread in batches of 4 or 5 slices on low-medium heat on each side until golden. Fry remaining batch until golden and repeat coating with remaining toasts.
Allow toasts to cool slightly. Take one french toast and top it with a scoop of ice cream. Place another toast on top. Gently press the top down to adhere the toast to the ice cream. Top it with confectioners sugar and pomegranate seeds. Serve immediately!