Croquant Ice Cream with Orange Compote

(*) As a course from the menu:

For the ice cream:

Melt the sugar (1) to light brown caramel. Remove from heat, fold in almond slivers. Put everything on a lightly greased baking tray, cool. Crumble the mixture coarsely with a rolling pin.

Cut the chocolate into small cubes. Cut open the vanilla pods and bring to the boil with the seeds and the cream (1). Remove from heat, infuse for ten minutes. Remove the vanilla pods.

Beat the egg yolks, sugar (2) and vanilla sugar over a hot water bath until thick. Fold in vanilla cream, stir the amount cooled in an ice water bath.

Whip the cream (2) until stiff. Stir into the egg cream. Add the caramel almonds and chocolate cubes. Line a large cake mold (quiche mold) or portion mold with plastic wrap. Pour the mixture into it and freeze for at least 3 hours.

For the compote, melt the sugar to light brown caramel. Add the butter, foam, extinguish with orange juice. Continue until the caramel is completely dissolved. Remove the peel from the fresh ginger, chop very finely or grate if necessary. Squeeze the lemon. Thinly grate the zest from one orange. Add ginger, juice of one lemon and orange peel to the roast stock. Boil everything again for about 10 minutes. Set aside.

Peel the oranges with the white skin, cut the slices from the skins and add to the orange sauce. Refrigerate.

Remove the croquant glace from the mold and remove the foil.

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