@gronda.com: Find the recipe on Gronda 🙌 This creation by Chef Alex Thiebaut turns the aroma of a warm, buttery baguette into ice cream. Toasting the bread in butter develops deep Maillard flavors before it’s infused into a silky custard base and strained away. The unexpected final touch is fresh yeast, adding a subtle fermented, bready character that makes every spoonful taste like it came straight from a French bakery.

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Monday 14 September 2026 16:45:35 GMT