3 eggs
6 egg yolks
2 cups of sugar
1/2 teaspoon of vanilla extract
1 liter of heavy cream
Croquant: 500g of sugar, 100g of hazelnuts, 150g of toasted coconut
3 eggs
6 egg yolks
2 cups of sugar
1/2 teaspoon of vanilla extract
1 liter of heavy cream
Croquant: 500g of sugar, 100g of hazelnuts, 150g of toasted coconut
To make the ice cream, combine the eggs, egg yolks, and sugar
Heat it over low heat until warm
After warming, beat in a blender for about 20 minutes to thicken
Beat the heavy cream separately until thickened like whipped cream
Add the croquant mixture to the previous mixture
Mix well
Pour into an open-topped mold and place in the freezer
To make the croquant: melt the sugar over low heat, then add the hazelnuts and toasted coconut
Mix well
Remove from heat and spread onto a greased surface or large baking dish
Let cool and harden
Pass through a liquidizer or cover with a cloth and beat with a beater to crumble well
To serve, remove the mold's ring and cut like a cake.
