1. Infuse the vanilla

Halve the vanilla pod and extract the seeds.

Place the seeds and pod halves in a saucepan with the milk, cream, and half the sugar.

Gently heat until just below a boil, then remove from the heat and allow it to infuse.

2. Blanch the egg yolks

Whisk the yolks with the remaining half of the sugar until you achieve a pale, thick mix - ture (called a ‘ribbon’).

3. Cook the custard

Pour half the hot milk over the egg yolks, continuously whisking.

Return the mixture to the saucepan and place it over low heat.

Heat to 80°C while stirring with a wooden spatula. Do not allow it to boil!

Spoon test: if you draw a line on the back of a spoon dipped in the cream and it remains clear, it’s ready.

4. Allow it to cool and churn

Place the mixture in a bowl set in an ice bath and let it cool rapidly.

Refrigerate for at least 4 hours before using an ice cream maker to churn the ice cream.

Once the ice cream has set, place it in the freezer for at least 4 hours before serving.

1. Heat the cream

In a saucepan, heat the cream until it simmers, but do not allow it to boil.

Add the sugar and stir until it has fully dissolved.

2. Incorporate the chocolate

Off the heat, add the chopped chocolate.

Stir gently until a smooth, shiny sauce is achieved.

3. Serve or preserve

Use right away for a creamy topping.

Store in the refrigerator for up to three days for later use.

Reheating: use a bain-marie or microwave oven on low power (300 W).

Crispy crunchiness. The signature Neuhaus mark

The element that makes the difference! To add an irresistible crunchy texture, crush some Neuhaus Thins, pistachio, Guérande salt or speculoos. These are the same fine nougatines used in our Irrésistibles pralines to provide that inimitable crunchy, caramelised touch.

If you don’t have any Thins to hand, you can make a homemade crisp. Crush some nou - gatine or hard toffee bits. Add some toasted, chopped hazelnuts for an even tastier treat.

Plating. The art of the irresistible Dame Blanche

Step 1: Place two generous scoops of vanilla ice cream in a bowl or soup plate.

Step 2: Generously cover with hot chocolate sauce.

Step 3: Sprinkle with crunch for an explosion of textures.

Step 4: (optional). To enhance the experience, add a finishing touch with a mint leaf or a few cocoa nibs.

ADVICE FROM THE MAÎTRE CHOCOLATIER

Serve in chilled bowls to slow down the melting of the ice cream.

Explore temperature contrasts: combining hot chocolate and ice cream creates an irre - sistible thermal shock.