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1
To make the ice cream: Combine the milk, cream, sugar, and salt in a saucepan.
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2
Split the vanilla beans and scrape the seeds into the milk mixture, then drop in the pods.
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3
Bring to a boil, then immediately remove from heat and set aside for 2 minutes to steep.
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4
Lightly whisk the egg yolks to break them up, then whisk in a spoonful of the hot milk mixture.
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5
Pour the yolks into the hot milk mixture, whisking gently to combine.
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6
Cook over medium heat, stirring gently but constantly, until the mixture thickens and coats the back of a spoon.
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7
Remove from heat and strain through a fine-meshed sieve into a bowl set in a larger bowl of ice.
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8
Let chill, stirring occasionally as the mixture cools.
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9
When it is cold, stir in the half-and-half.
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10
Freeze in an ice cream maker according to manufacturer's directions.
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11
Pack into airtight freezer containers and freeze until ready to use.
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12
To prepare the brioche: Oil a large mixing bowl and set aside.
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13
Whisk the water, yeast, and eggs together.
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14
In the bowl of an electric mixer, combine the flour, sugar, and salt with the paddle attachment on low speed.
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15
Slowly add the egg mixture.
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16
Mix until the dough forms a ball.
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17
Add the butter, a few small pieces at a time, until the butter is incorporated.
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18
Mix on medium speed for 4 minutes.
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19
Put the dough in the oiled bowl; the mixture will be soft.
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20
Cover with plastic wrap and place a towel on top.
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21
Refrigerate overnight.
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22
Line 2 sheet pans with parchment paper.
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23
Divide the cold dough into 10 portions, roll into balls, and refrigerate for 30 minutes.
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24
Flour a work surface and roll out each ball of dough into a 6-inch circle.
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25
Brush off any excess flour.
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26
Refrigerate again.
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27
Place the circles on a work surface.
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28
Pinch the edge with your thumb and forefinger and twist slightly, turning up a collar all around each circle.
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29
Prick the bottoms with a fork and place on the prepared sheet pans.
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30
Brush the edges of the brioche with cool water and sprinkle with turbinado sugar.
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31
To finish: Preheat the oven to 350F (175C).
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32
Gently toss the filling ingredients together.
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33
Mound into the prepared brioche tart shells; the filling will cook down.
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34
Bake 12 to 15 minutes, until the filling bubbles and the edges are golden brown.
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35
Remove and keep warm.
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36
To prepare the coulis: Puree the ingredients in a food processor or blender and strain through a fine-meshed sieve.
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37
Put in a squeeze bottle.
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38
To serve: Place a brioche tart on each dessert plate.
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39
Dust with confectioner's sugar.
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40
Spoon berry coulis over the plates.
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41
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.
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42
Top each with a scoop of Tahitian vanilla ice cream and garnish with a sprig of mint and (optional) sugar spiral.
