Summary

Ingredients

• 100 g almond (s), roasted
• 3 egg yolks
• 5 tablespoon sugar
• 1 piece (s) vanilla pod (s), approx. 3 cm long
• 200 ml milk
• 400 ml cream
• 100 g couverture, dark or whole milk

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Instructions

1. Make roasted almonds (the chef has a few recipes for this - I make them in the microwave), place in a freezer bag and crumble into brittle with the meat tenderizer.
2. Vanilla cream:
3. Beat egg yolks and sugar with a whisk, slit open the vanilla pod and add the scraped pulp. Beat over the water bath, mix in the milk, allow to cool. Melt the couverture, let it cool down a bit and mix it with the vanilla cream. Let everything cool down.
4. Whip the cream very stiff, mix in the vanilla chocolate cream and brittle. It looks nice if the mixing does not result in a homogeneous mass, but streaks are visible. Pour into an ice bomb mold or small molds, let freeze for at least 8 hours.
5. Thaw slightly, possibly serve with chocolate sauce or liqueur as a topping.