Recipe by Lucía de León, Executive Pastry Chef at The Garzón Club, Maldonado, Uruguay.
Toasted Almond Ice-Cream
In a mixing bowl, beat the egg yolks and sugar until aerated and white.
Add the butter little by little and continue beating until it is homogeneous.
Mix in the dry ingredients until you have a smooth consistency.
Chill in the refrigerator for a minimum of one hour.
Stretch the dough and place into molds and bake at 180 ºC for 10 minutes.
Remove from oven until ready for assembly.
Place in a saucepan on a low heat and cook until reduced. Set aside.
In a saucepan, boil the heavy cream,
In a mixing bowl pour the boiled heavy cream over the chocolate.
Mix with a whisk until smooth and shiny cream.
Toasted Almond Ice Cream
Place the milk, cream, vanilla, glucose and almond butter into a pot and heat at 40 ºC.
Mix in the sugar with the stabilizer and then add the milk powder and finally the yolks.
Continue heating up to 85 ºC.
Let the mixture stand for at least 12 hours in the refrigerator.
When ready to serve, prepare with your ice cream machine.
Fill the chilled Breton molds almost to the top, with the chocolate ganache and refridgerate for two hours.
Remove from fridge and add the raspberry reduction on top of the chocolate ganache.
Chill in fridge.
Before serving use a blow torch to make the chocolate brilliant and then put cacao nibs on the top for garnish.
Use the left over Breton dough to make crumbles to sprinkled over the ice cream.