Ingredients

Steps

• Boil milk, cream, and vanilla in a pan, then remove from heat and discard the pod.
• Whisk yolks and sugar until fluffy, then combine with milk mixture and cook until thickened.
• Churn the cooled custard in an ice cream machine and freeze until firm.
• Preheat the oven to 210°C.
• Rub flour, sugar, cocoa, and butter into crumbs and bake for 10-12 minutes until crisp.
• Melt dark chocolate and cream over a bain-marie, then whisk in egg whites.
• Pour mixture into a foam gun and warm gently in simmering water.
• Dispense foam into bowls, top with crumble, and serve with ice cream.