Ice cream with butter cookies

Ingredients for 6 servings:

• 225 g biscuit(s), (butter biscuits)
• 350 ml milk
• 4 egg yolks
• 3 tbsp sugar
• 1 tbsp cornstarch (Mondamin or Maizena)
• 400 ml whipped cream, with 35% fat
• 4 tbsp powdered sugar
• 1 vanilla pod(s)
• 6 egg whites
• 300 g syrup (glucose syrup)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

no ice cream maker necessary

Whisk the egg yolks with the sugar and Mondamin in a bowl. Meanwhile, heat the milk in a saucepan. Pour the egg yolk mixture into the milk and simmer until creamy. Set aside until cold. Whisk the cream with the powdered sugar and vanilla bean seeds until stiff peaks form. Whisk the egg whites until stiff peaks form, while simultaneously bringing the glucose syrup to a boil. When the syrup is stiff peaks form, very slowly add it to the stiff peaks while continuing to whisk. Crumble the butter biscuits, finely or coarsely, depending on your taste. Mix everything together carefully and freeze. Serve with fruit or chocolate sauce.