Espresso Brittle Ice Cream

Cut the vanilla bean lengthwise and scrape out the pulp. Heat milk, vanilla bean and pulp and soluble coffee.

2. beat egg yolks and

Gradually pour in the hot milk while stirring. Pour everything back into the saucepan and heat at a low temperature, stirring until the mixture thickens slightly.

3. then pour through a fine hair sieve and cool the cream in a cold water bath, stirring occasionally.

In the meantime, whip the cream until stiff. Fold into the espresso cream together with the brittle (keep a small amount for decoration). Place the mixture in the freezer, stirring occasionally, until firm, about 6 hours.

Thaw the ice cream a little before serving. Whip the cream with sugar until stiff and pour into a piping bag with a star-shaped nozzle. 6.

Use an ice cream scoop to cut out 1-2 scoops per person and arrange on plates. Decorate with whipped cream and cocktail cherries and brittle.

Finally, lightly dust with coffee powder and bring to table on the spot.

* Per unit in about 2310 joules / 550 calories.

Egg white 8 g, fat 35 g, carbohydrates 49 g.

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