Crunchy ice cake

Ingredients: 

pomegranate vanilla 

400 ml milk 

200 g heavy cream 

6 egg yolks 

180 g sugar 

200 g of chocolate for cooking 

150 g of corn flakes 

300g blueberries 

Preparation:

Cut vanilla pomegranate and remove the core, and mix all the milk and cream. Leave to cool. Make whip from yolks and sugar, and slowly add milk. Pour mixture into pan, remove vanilla pomegranate, and with a wooden spoon stir over on low heat until the custard thickens (be careful dont let it boil). Place the pan in cold water and whip cream. 

Put cream in a metal bowl in the freezer for at least six hours (mix it sometimes). 

Melt the chocolate. Crush and mix cornflakes and in chocolate. Put a biscuit in two molds (diameter 18 cm) and allow to harden. Half of berry mix with 2-3 tablespoons of water, let it cool, then add the rest of blueberries. 

Thaw ice cream and stir berries in one half. At the bottom of the crust put vanilla ice cream, cover with another biscuit, and put ice cream with blueberry. Put the cake in the freezer for two hours.

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