Vanilla crescent ice cream

Ingredients for 6 servings:

• 200 g biscuits (vanilla crescents)
• 150 g sugar
• 50 ml water
• 4 egg yolks
• 500 ml cream
• 1 tsp vanilla flavoring or vanilla paste

Instructions

Working time approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 30 minutes

perfect Christmas dessert

To make the vanilla crescent ice cream perfectly, chill the Kenwood ice cream maker in the freezer for 24 to 48 hours beforehand. Mix water and sugar in a saucepan and boil for about 3 minutes to make a syrup. Ensure the sugar is completely dissolved and the syrup has a clear consistency. While the syrup is boiling, add the egg yolks to the bowl of the Kenwood ice cream maker and beat until frothy. Slowly and carefully pour the prepared syrup into the frothy egg yolks in a thin stream, stirring constantly on speed 1 to prevent curdling. Once the sugar syrup has been incorporated, switch the Kenwood ice cream maker to speed 5 and beat for about 8 minutes until thick and creamy. This step helps stabilize the egg mixture and achieve a creamy consistency. Meanwhile, in a separate Kenwood mixing bowl, whip the cream until semi-stiff. Lightly crumble the vanilla crescents and add them to the semi-whipped cream along with the vanilla essence. Then gently fold this mixture into the whipped egg custard to ensure even distribution. Insert the pre-chilled ice cream maker into the Kenwood ice cream maker and pour in the prepared ice cream mixture. Run the machine for at least 30 minutes to freeze the ice cream thoroughly. Once the ice cream is ready, transfer it to a separate bowl and serve with hot cherries or a topping of your choice.