Grandma’s Cheesecake (refurbished) and Ice Cream

For the cheesecake:

1. Process the shortbread biscuits into powder in the mixer. Melt the butter in a saucepan over low heat and stir in the biscuit powder. Line a 28 cm springform pan with baking paper and add the base mixture. Spread, press down and place in the oven for 5 minutes at 180 degrees.
2. Scrape out the vanilla pod and then stir in all the other ingredients until an even mixture is formed. Then put this in the springform pan, smooth it out and tap the edge so that all the bubbles rise to the surface.
3. Now wrap the outside of the springform tin with aluminum foil and bake for 28 minutes at 140 degrees. Chill the cake for at least 6 hours, or even better overnight.

For the spiced nuts:

1. Roast the nuts in the oven at 180 degrees for 15 minutes. Also briefly toast the coriander seeds and cumin in a hot pan. Then crush this with the chilli and salt in a mortar. Roast the sesame seeds as well and add to the other spices.
2. Stir the water and sugar in a hot pan until you get caramel. Add the nuts and spices, mix and divide with a fork on baking paper.

For the ice cream:

1. Heat the milk and double cream in a saucepan until they are steaming. Do not bring to a boil. Beat the egg yolks and sugar until frothy. Pour the couverture into the milk mass and stir until it has melted. Then stir the mixture into the egg yolk mixture and put it back into the pot. Heat there until there is an even film on the wooden spoon.
2. Let cool while stirring and place in the refrigerator for 6 hours. In the ice cream machine, the mass then takes about 30 minutes. Transfer from the ice cream maker into a sealable container. Add a few thick drops of Nutella and stir gently. Close the container and freeze for 2 hours.

To serve:

1. Serve the cake with the slightly warm nuts and add a scoop of ice cream.