Ingredients

• 300ml/10fl oz double cream
• 300ml/10fl oz whole milk
• 1 vanilla pod
• seeds removed and keep the pod
• 100g/3½oz caster sugar
• 4 egg yolks
• 200g/7oz fresh blueberries
• 250g/9oz unsalted butter
• softened
• 250g/9oz caster sugar
• 4 eggs
• 250g/9oz self-raising flour
• ½ tsp vanilla extract
• 250g/9oz blueberries
• knob of butter
• icing sugar
• for dusting
• 250g/9oz blueberries
• 100g/3½oz caster sugar

Directions

• For the ice cream
• put the cream
• milk and vanilla seeds and pod in a large saucepan and bring to a simmer.
• Whisk together the sugar and egg yolks in a large. Slowly add the warm cream to the eggs and whisk.
• Pour the mixture back in the saucepan and cook on a medium heat until thickened and coats the back of the spoon.
• Pour mixture into an ice cream machine. Just as it starts to set add the blueberries and mix.
• Pour into a freezer-proof container
• cover the surface with cling film and freeze until hard.
• Meanwhile
• for the blueberry pain perdu
• preheat the oven to 180C/160C Fan/Gas 4. Grease a 20x30x3cm/8x12x1in baking tray with butter and line with a sheet of baking parchment.
• In a bowl
• beat together the butter and sugar until pale and fluffy. Crack in the eggs
• one at a time
• beating after each addition
• until well combined. Fold in the flour by hand
• then stir in the blueberries.
• Pour into the prepared tin and bake for 30-40 minutes
• until cooked through (a skewer inserted into the centre should come out clean.) Set aside to cool in the tin. When cooled
• cut it into 6 squares
• trimming the edges if you like.
• For the sautéed blueberries
• heat the blueberries and sugar in a saucepan over a medium heat
• stirring continually. Cook until the blueberries have broken down
• the sugar has dissolved in the juices
• and the mixture has thickened.
• Just before serving
• heat a little butter in a frying pan over a medium heat. Add the pain perdu slices in batches
• and fry for 2 minutes on each side until golden-brown and heated through.
• To serve
• divide the pain perdu slices equally among 4-6 serving plates. Top each with a scoop of ice cream
• then spoon a few of the sautéed blueberries alongside. Dust with icing sugar.