I've been wanting it for a while to make ice cream this, with such a fine texture, so if it got hot, I had to get to work. I played a little and I also made some sandwiches with waffles, but I also left it to be served at cup, we just have to reconcile everyone. I'm curious what you choose, or maybe you have other suggestions.
Put 150 gr of sugar in a caramelized pan. Heat the evaporated milk, without letting it boil. When the sugar has acquired a golden color, put the evaporated milk hot and let it boil until the caramel melts. cool slightly.
Mix the yolks with the rest of the sugar until you get a light foam. Put the caramel over the foam (taking care not to be too hot, we would not want to "fry" the eggs) and continue mixing. Transfer the mixture again. in a saucepan and simmer until thickened.
We mix the whipped cream, and when the caramel has cooled we incorporate it in the whipped cream. We put it in containers and leave it in the freezer. From hour to hour we will mix to prevent the formation of ice needles.
After mixing a second time, add the broken chocolate.
For sandwiches, we put a good spoonful of ice cream on each waffa, then we wrap it in foil and put it back in the freezer.
I really liked it, the fine taste of the caramel was complemented by the chocolate pieces and the soft waffle top.
While I was enjoying my ice cream, the rain came ... that's it