Zabar’s Chocolate Caramel Matzo Ice Cream is a seasonal Passover treat from New York City’s iconic UES emporium. Get the recipe here.
Make the vanilla ice cream base: In a large bowl, whisk the egg yolks until smooth, then set the bowl by the stove. In a medium, heavy-bottomed pot over medium-low heat, whisk together the milk, sugar, and salt. Add the vanilla pod and scrapings and cook, stirring occasionally, just until the mixture reaches 130°F on an instant-read candy thermometer. Remove from the heat and, whisking vigorously, drizzle about a third of the hot milk mixture into the egg yolks until homogenous.
Set aside at room temperature, stirring occasionally, until cooled to the consistency of smooth peanut butter, about 1 hour.Arrange the matzo on two large rimmed baking sheets in a single layer. Using an offset spatula or the back of a spoon, spread the caramel over the matzo in a thin and even layer. Pour the chocolate over the caramel-coated matzo, then spread that in an even layer as well. Sprinkle with toasted almonds and coarse sea salt, then refrigerate until firm, about 1 hour.
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