Vanilla ice cream with brownie pieces

Preparation

1. Prepare the cream for the base of the ice cream:

   • Split the vanilla pod in half and collect the seeds.
   • In a saucepan, heat the milk and PDO Isigny Cream with vanilla pod and seeds. Do not boil.
   • Leave to infuse for 15 minutes off the heat, then remove the pod.
   • In a bowl, beat egg yolks with sugar until the mixture becomes pale.
   • Gradually add the hot milk-cream mixture to the yolks, whisking constantly.
   • Return the mixture to the pan and heat over low heat, stirring constantly with a spatula. Cook until the cream coats the spatula. Do not boil.

   Pour the custard into a clean bowl, strain on contact and chill completely in the fridge for at least 4 hours, ideally overnight.

   Pour the chilled custard into the ice-cream maker and churn for approx. 30-40 min.

   Cut the brownie into small pieces. Add the brownie pieces to the ice cream at the end of the turbining process.

   Transfer the ice cream to an airtight container and place in the freezer for 1-2 hours before serving, to firm up.

   Remove the ice cream 5 to 10 minutes before serving to restore its ideal texture.

   Serve with Isignyh Carame coulis for an even more delicious treat!