Preparation time: 20 minutes
+ 1 hour waiting time
Cooking time: About 20 minutes

An original recipe from Jean-Paul Jeunet of the Restaurant Jean-Paul Jeunet

Macvin is a sweet fortified wine from France's Jura region.

1. Melt the caraque chocolate in a double boiler. Brush the chocolate in circles onto a baking sheet lined with plastic wrap to form the soft chocolate tuiles. Let set in a cool place. 

Making the ice cream

1. Combine the sugar and eggs. Whisk well until light and pale. 
2. Bring the milk to a boil with the cream and butter. Mix into the eggs and sugar. Cook to 82° C. (180° F), stirring constantly. (Use a candy thermometer.) Strain and set aside. 

Making the crispy chocolate tuiles

1. Melt the butter; add the honey, flour, milk powder, cocoa and orange juice. Let rest 1 hour. Spread in circles on a buttered baking sheet. 
2. Bake in a moderate oven (150° C/300° F) for 5 minutes and remove from the pan immediately. 

Finishing and presentation

1. Dry the gingerbread (pain d'épices) in the oven and grind it to a powder. Pour the ice cream mixture into an ice cream maker and process until two-thirds frozen, then add the gingerbread powder and finish the ice cream. 
2. Pour the macvin into a saucepan; bring to a boil; reduce by half; add the honey and butter. 
3. Place a scoop of ice cream on a plate; add a soft chocolate tuile, then another scoop, and a crispy tuile. Surround with a ribbon of the reduced macvin. 

A Macvin from the Jura