Berry Brioche with Tahitian Vanilla Ice Cream

Description
Recipe by J.J. Stith chef at "Aqua", Bellagio Hotel, Las Vegas NV. Pretty tarts are made from brioche filled with a mixture of fresh berries. The tarts are served with homemade Tahitian Vanilla Ice Cream -- Tahitian vanilla is very aromatic -- but may be served with excellent-quality purchased ice cream to simplify the recipe.



Ingredients
TAHITIAN VANILLA ICE CREAM


 * 2 cups milk
 * 2 cups cream
 * 1 1/3 cups sugar
 * 1 pinch salt
 * 3 tahitian vanilla beans
 * 22 egg yolks
 * 1 cup half-and-half

BRIOCHE


 * 1 1/2 teaspoons water, tepid temperature
 * 3/4 ounce active dry yeast
 * 4 eggs
 * 3 1/2 cups sifted all-purpose flour
 * 1/3 cup sugar
 * 1/2 teaspoon salt
 * 4 ounces unsalted butter, softened

BERRY FILLING


 * 6 cups mixed berries (blue, rasp, black, straw)
 * 3/4 cup sugar
 * 3 tablespoons cornstarch
 * 1 tablespoon lemon juice
 * 1 tablespoon vanilla extract
 * 1 pinch salt
 * 2 tablespoons turbinado sugar (opt, for decoration)

BERRY COULIS


 * 1 1/2 cups mixed berries
 * 1/2 cup simple syrup
 * 1/2 medium lemon juice

DECORATIONS


 * 1 cup creme anglaise
 * 10 sprigs mint
 * 10 pieces sugar, spirals or zig-zags (optional)

Directions

 * To make the ice cream: Combine the milk, cream, sugar, and salt in a saucepan.
 * Split the vanilla beans and scrape the seeds into the milk mixture, then drop in the pods.
 * Bring to a boil, then immediately remove from heat and set aside for 2 minutes to steep.
 * Lightly whisk the egg yolks to break them up, then whisk in a spoonful of the hot milk mixture.
 * Pour the yolks into the hot milk mixture, whisking gently to combine.
 * Cook over medium heat, stirring gently but constantly, until the mixture thickens and coats the back of a spoon.
 * Remove from heat and strain through a fine-meshed sieve into a bowl set in a larger bowl of ice.
 * Let chill, stirring occasionally as the mixture cools.
 * When it is cold, stir in the half-and-half.
 * Freeze in an ice cream maker according to manufacturer's directions.
 * Pack into airtight freezer containers and freeze until ready to use.
 * To prepare the brioche: Oil a large mixing bowl and set aside.
 * Whisk the water, yeast, and eggs together.
 * In the bowl of an electric mixer, combine the flour, sugar, and salt with the paddle attachment on low speed.
 * Slowly add the egg mixture.
 * Mix until the dough forms a ball.
 * Add the butter, a few small pieces at a time, until the butter is incorporated.
 * Mix on medium speed for 4 minutes.
 * Put the dough in the oiled bowl; the mixture will be soft.
 * Cover with plastic wrap and place a towel on top.
 * Refrigerate overnight.
 * Line 2 sheet pans with parchment paper.
 * Divide the cold dough into 10 portions, roll into balls, and refrigerate for 30 minutes.
 * Flour a work surface and roll out each ball of dough into a 6-inch circle.
 * Brush off any excess flour.
 * Refrigerate again.
 * Place the circles on a work surface.
 * Pinch the edge with your thumb and forefinger and twist slightly, turning up a collar all around each circle.
 * Prick the bottoms with a fork and place on the prepared sheet pans.
 * Brush the edges of the brioche with cool water and sprinkle with turbinado sugar.
 * To finish: Preheat the oven to 350F (175C).
 * Gently toss the filling ingredients together.
 * Mound into the prepared brioche tart shells; the filling will cook down.
 * Bake 12 to 15 minutes, until the filling bubbles and the edges are golden brown.
 * Remove and keep warm.
 * To prepare the coulis: Puree the ingredients in a food processor or blender and strain through a fine-meshed sieve.
 * Put in a squeeze bottle.
 * To serve: Place a brioche tart on each dessert plate.
 * Dust with confectioner's sugar.
 * Spoon berry coulis over the plates.
 * Place drops of creme anglaise in the coulis and pull through with a toothpick of the tip of a sharp knife to form a design.
 * Top each with a scoop of Tahitian vanilla ice cream and garnish with a sprig of mint and (optional) sugar spiral.