12egg yolks75 gm (1/3 cup)brown sugar75 gm (1/3 cup)white sugar500 ml (2 cups)milk500 ml (2 cups)pouring cream1vanilla bean, split and seeds scraped1orange and 1 lemon, finely grated rind only3cloves, cracked1 tspground cinnamon½ tspfreshly grated nutmeg90 gmbrown bread, broken into small pieces1 tbspbutter, melted 1 tbsppure icing sugar2 tbspfinely chopped candied clementine (see note)1 tbspbrandy35 gm (¼ cup)toasted hazelnuts peeled and coarsely chopped75 gm (½ cup)raisins80 gm (½ cup)currants
Combine egg yolks and both sugars in a bowl and whisk until sugar dissolves. Combine milk, cream, vanilla bean and seeds and citrus rinds in a saucepan, bring to a simmer over medium heat, then pour over yolk mixture, whisking continuously to combine. Return to pan and cook, stirring continuously, over low heat for 8-10 minutes or until mixture coats the back of a spoon, then remove from heat and whisk in spices. Cool.
Preheat oven to 180C. Place bread on a baking tray and cook for 3-4 minutes or until lightly golden, drizzle melted butter over and dust with icing sugar, then return to oven and cook for 3 minutes or until caramelised (take care not to burn bread). Cool.
Strain custard through a fine sieve, add candied clementine, brandy, hazelnut, raisins, currants and brown bread and mix to combine. Freeze in an ice-cream machine, according to the manufacturer’s instructions, then freeze until required. Makes about 2 litres. Serve with peach and nectarine salad.
Note Candied clementine is available from David Jones Foodhalls and select delicatessens. If unavailable, substitute with other candied citrus.