Snickers ice cream

Ingredients for 4 servings:

• 300 g chocolate bars (Snickers, chocolate-nut bars)
• 50 ml coffee liqueur (cappuccino liqueur), optional,
• 2 cups of whipped cream, 200 g each
• 2 sheets of gelatin
• 4 egg yolks

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

everyone melts away

Melt the chocolate-nut bars in a mixing bowl over a simmering water bath. Add the liqueur and half of the cream. Whisk until smooth. Soak the gelatin in cold water. Whisk the other half of the cream until stiff peaks form. Separate the eggs and add the egg yolks to the mixture. Continue whisking over the simmering water bath until thickened. Remove from the water bath, squeeze out the gelatin well, and stir it into the mixture. Place the mixing bowl in a larger bowl filled with ice cubes, and whisk the ice cream mixture until cold. When the mixture reaches room temperature, gently fold in the whipped cream. Pour into a mold and freeze in the freezer. Stir occasionally with a fork to ensure the nuts are evenly distributed. Or, after the ice cream mixture has frozen for about 2 hours, use a spatula to pour it into a bowl lined with plastic wrap and freeze until frozen. Hot Amarena cherries go very well with this. (Recipe available here at CK)