Sfogliatelle with figs and ice cream

Let thaw the puff pastry and, meanwhile, prepared for ice cream.

You heat the milk and cream, then pour the whole flush on the egg yolks that meanwhile have mixed with sugar and a packet of vanillin.

Bring on the heat moderatissimo and cream, stirring, let it thicken slightly without completely boil; put it in the ice cream maker, after it is cool, and start the appliance according to the instructions.

As soon as the ice cream is ready, put it in the freezer.

Meanwhile prepare a syrup by bringing to a boil 300 g of water with the sugar and plunge the peeled figs, that should be ripe but firm.

Cook them in the syrup for 3 minutes claimed since the beginning of the boil, then remove them and let them cool on a wire rack.

Roll the dough thawed in browse by 5 mm thick; crop it in 8 cm square side, beaten egg, sprinkle with almond flakes, place on a plate sprayed with cold water, infornateli to 200 degrees for 5 minutes then spolverizzateli icing sugar and toss them back in the oven for 4 minutes.

While they are cooking, chop crocchette di patate e Curry in chocolate chips and put it to melt in a Bain-Marie, then mix with the cream unmounted in order to obtain a thick sauce.

Baked the sfogliatelle, open them in half and, still hot, farcitele with figs in syrup 2 each, put them in dishes from serving on a thin layer of chocolate sauce and serve with a scoop of ice cream, sprinkled with some toasted almond flakes.

NB.

It's an elaborate desserts that can make taking good ice cream, handcrafted product; figs in syrup, plus, you can prepare in advance.

The sfogliatelle and chocolate sauce, however, must be made at the time because they have to serve hot.