Ice Cream with Compote Fruits

Whisk the egg yolks with sugar and vanilla until light and fluffy. Gradually pour in the warm cream, stirring constantly over low heat until the mixture begins to thicken, but do not let it boil. Once thickened, cool it down and place it in the freezer.

Before serving, spoon the ice cream into shallow dessert bowls, then add fruits without syrup (such as pears, apricots, or strawberries) on top, cover with more ice cream, and sprinkle with toasted nuts. Serve small pastries on the side.

Ingredients: 1.5 liters of cream, 300 grams of sugar, 6 egg yolks, 100 grams of nuts, fruits from compote or jam, vanilla.