I've collaborated with Spring Sheep Milk Co. to produce this yummy summer brunch recipe. Last week they kindly sent me some of their delicious Dark Chocolate and Vanilla Bean Gelato to try. I'd never tasted sheep's milk ice cream before and was blown away by how smooth and creamy it was. The vanilla bean was so luscious and intensely flavoured. I couldn't think of anything better than to serve it with almond crusted brioche french toast and season baked fruit.

Sheep's milk is a great alternative if you're sensitive to cow's milk as it's gentle on the stomach. 

This gelato would also be great served with my rich dark chocolate tart!


Serves 4


1 loaf of brioche, cut into 8 thick slices
3 eggs
1/2 cup milk
50 grams sliced almonds
25 grams butter
1 punnet of strawberries, cut in half
3 stalks of rhubarb, cut into 5cm pieces
3 tablespoons of white sugar
Seeds of 1 vanilla bean pod
100 grams blueberries
Icing sugar
Maple syrup
Spring Sheep Milk Co. Vanilla Bean Gelato


In a bowl, whisk together eggs and milk. Dunk the brioche into the egg mixture for 30 seconds on each side.

Place sliced almonds on a large plate and coat each piece of eggy brioche with sliced almonds.  

Heat a large non-stick frypan and add a quarter of the butter. Cook the crumpets two at a time, frying on each side for 4-5 minutes or until golden. Repeat with remaining brioche.

Heat oven to 180°C. 

In a bowl combine the rhubarb, strawberries, sugar and seeds of vanilla bean. Place on a lined baking tray and bake for 10 minutes or until soft and juices are appearing on the tray. Then add blueberries and set aside. 

Place two pieces of brioche on each plate and dust with icing sugar. Divide fruit between each serving and place a large scoop of gelato on top, then drizzle with maple syrup.  

Thanks to Spring Sheep Milk Co. for teaming up with me on this post.