Semifredo with chocolate sauce

Name: Semifredo with chocolate sauce
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 100 g light-coloured cookies; 100 g Walnut kernels; 100 ml Maple syrup; 175 g Sugar; 4 Eggs (size M); 400 g Whipped cream; 1 Vanilla pod; 150 g Fresh cream; 7-10 Tbsp Chocolate sauce; baking paper; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

100 g light-coloured cookies
100 g Walnut kernels
100 ml Maple syrup
175 g Sugar
4 Eggs (size M)
400 g Whipped cream
1 Vanilla pod
150 g Fresh cream
7-10 Tbsp Chocolate sauce
baking paper
7-10 Tbsp Cling film

Directions

1
Coarsely crumble the biscuits. Coarsely chop nuts. Syrup and 75 g sugar in a frying pan for 1-2 minutes. Turn approx. 3/4 of the nuts in the caramel for approx. 1 minute, place on baking parchment, allow to cool, then chop coarsely
2
Separate eggs. Whip egg whites and cream separately until stiff. Cut open the vanilla pod, scrape out the pulp. Beat the egg yolks, vanilla pulp and 100 g sugar with the whisk of the hand mixer until light foamy. First fold in crème fraîche, then biscuits and caramelised nuts. Fold in cream and beaten egg white
3
Line a rectangular form (approx. 2.4 litres capacity) with foil. Pour in the mixture and freeze for 3-4 hours
4
To serve, turn the mixture out of the mould, remove the foil, portion the ice cream as desired (refreeze the rest if necessary). Arrange the ice cream on plates, let it stand at room temperature for 7-10 minutes, sprinkle with the remaining nuts and serve with chocolate sauce
5
waiting time approx. 3 1/2 hours