French toast with porcini ice cream and hot apples IngredientsPorcini ice cream4 extra-large egg yolks100g ( cup) sugar250ml (1 cup) fresh cream250ml (1 cup) milk15ml (1 tbsp) dried powdered porciniFrench toast250ml (1 cup) milk1 extra-large egg30ml (2 tbsp) sugar2.5ml ( tsp) ground cinnamon45ml (3 tbsp) butter4 slices breadChilli apples45ml (3 tbsp) butter50g ( cup) caster sugar2 large red apples, skin on, cut into wedges1 red chilli, seeded and slicedSplash of white or sparkling wineMethodFor the ice cream, combine the yolks and sugar in a wide bowl and whisk till light and fluffy. Combine the cream, milk and ground porcini in a pot and bring to a gentle simmer. Remove from the heat and pour over the yolk and sugar mixture. Cook in a double boiler till the custard coats the back of a metal spoon. Churn in an ice-cream maker or freeze in a plastic container with lid. After about 1 hour, whisk to break up the ice crystals. Return to freezer and repeat twice - this will give it a creamy texture.For the toast, mix the milk, egg, sugar and cinnamon. Melt butter in non-stick pan. Dip bread into egg mixture and fry on both sides till golden brown.For the apples, melt butter in a pan and add sugar. Add apples and chilli and cook until apples are caramelised. Deglaze the pan with a splash of wine and allow to reduce a little. Serve spooned over French toast with a scoop of porcini ice cream. Serves 2...