Mix the egg yolks with the sugar until creamy. Boil the milk with the scraped vanilla pulp and add to the egg mixture form while stirring. Heat the cream, stirring throughout, until it thickens. It must not make! Cool the cream, fold in chestnut puree and kirsch.
Beat the egg whites and whipped cream until stiff and stir into the cream. Fill the mixture into a mold and freeze for 6 hours with the lid closed. Cut out balls with an ice cream scoop and bring to the table sprinkled with almond brittle.
Jörg Weinkauf
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