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.