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Dairy
Medium
12 Servings
Allergens 
10 Hours, 30 Minutes
Diets
Homemade milchig ice cream? Yes, you can! Elegant and easy to prepare.
3 and 1/2 ounces (100 grams) Elite Bittersweet Chocolate
1/2 cup (100 mililiters) heavy cream
1 and 1/3 cups nut cookie crumbs
8 egg yolks
10 grams gelatin
2 8-ounce (450-gram) containers heavy cream
2 cups (1/2 liter) milk
1 and 1/4 cups (250 grams) sugar
1/2 package (1 tablespoon) vanilla sugar
1/4 cup water
Place water and gelatin in a bowl, mix, and set aside for 10 minutes.
Pour milk into a pot, add the vanilla, and bring to a boil.
Beat together egg yolks and sugar. Add a bit of the boiling milk to the eggs, mix, and then add to the pot of milk.
Cook the egg-milk mixture over a medium flame, stirring constantly, until thickened. Add the gelatin and mix until dissolved. Allow to cool.
Beat the heavy cream until firm but a bit soft and fold it into the egg-milk mixture.
Pour into silicon pans with dome-shaped depressions. Freeze for 10 hours.
In order to release from the pans, place the pans on plates and let defrost for half an hour.
Place chocolate and cream in a pot and cook over low flame, stirring, until melted.
Place ice cream on a serving dish and drizzle with chocolate syrup. Sprinkle with cookie crumbs.
Photography: Daniel Lailah Food Styling: Amit Farber
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