The Enchanting German Frozen Treat

Allergens

Milk, Eggs, Wheat (gingersnap cookies)

Ingredients

• 1 cup heavy cream
• 2 cups whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• 8 ounces bittersweet chocolate, finely chopped
• 1 1/2 cups cherry compote (homemade or store
• bought)
• 16 gingersnap cookies, coarsely crushed

Instructions

1. In a large saucepan, combine the heavy cream and milk over medium heat. Heat until warm but not boiling.
2. In a separate bowl, whisk together sugar, salt, and egg yolks. Slowly pour the warm cream mixture into the yolk mixture while continuously whisking.
3. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 8 minutes).
4. Remove from heat and stir in vanilla extract. Let the mixture cool for 5 minutes.
5. Place chopped chocolate in a large bowl. Pour about half of the warm custard over the chocolate, then gently whisk until smooth. Gradually add the remaining custard, continuously whisking until fully combined.
6. Cover and refrigerate the chocolate custard until cold (at least 4 hours or overnight).
7. When ready to serve, churn the chocolate custard in an ice cream maker according to the manufacturer's instructions.
8. In a serving glass, swirl a spoonful of cherry compote, followed by a scoop of the freshly churned chocolate custard. Repeat for another layer of each and finish with a final dollop of chocolate custard on top.
9. Sprinkle coarsely crushed gingersnap cookies over the top and serve immediately.

Chef’s Insight

The balance of rich chocolate and sweet cherry compote creates an unforgettable symphony of taste, reminiscent of cozy German winters.

Notes

The combination of chocolate and cherry is a classic German flavor pairing, evoking the warmth of hearth and home.