Vanilla Ice Cream with Chocolate

Ingredients

• 0.5 Vanilla bean
• 200 ml milk
• 100 g sugar
• 4 fresh egg yolks
• 150 ml whipping cream
• 30 g almond flakes
• 80 g milk chocolate couverture
• 50 g dark chocolate couverture

Instructions

1. 1.

   Slice the vanilla bean lengthwise. Whisk the milk, half the sugar, and egg yolks over a hot water bath until creamy. Then stir in cold (possibly ice water). Remove the vanilla bean. Beat the cream stiff and fold it in.

2. 2.

   Pour the custard into a shallow metal bowl, place in the freezer for 3 hours, stirring every 30 minutes (or finish in an ice cream maker).

3. 3.

   Line a baking sheet with parchment paper for the crunch. Place the remaining sugar in a pan and caramelize. Add almond flakes. Spread the almond‑caramel mixture thinly on the sheet and let cool.

4. 4.

   Break the cold crunch into large pieces.

5. 5.

   Melt both chocolate types over a water bath. Scoop vanilla ice cream into small cups or dessert bowls. Quickly pour the chocolate sauce over, then return to the freezer for at least 1 hour.

6. 6.

   Garnish with crunch before serving.