Homemade milchig ice cream? Yes, you can! Elegant and easy to prepare.
Vanilla Ice Cream with Chocolate Syrup and Crumbs
- Cook & Prep: 10.5 h
- Serving: 12
Prepare the Ice Cream
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.
Prepare the Chocolate Syrup
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