Prepare the base for ice cream: in a saucepan pour milk, adding vanilla sugar, and bring to a boil.
In a separate bowl, mix the yolks with the sugar. Dishes with yolk mixture put on a water bath and constantly whipping the mixture with a whisk, bring to complete dissolution of sugar. The mixture will be light, the consistency is similar to a sparse cream.
White tiles (non-porous!!!) chocolate break into pieces.
In the yolk mixture, add one ladle of hot vanilla milk, stirring constantly. Then a thin stream pour the rest of the vanilla milk, continuing to stir. In a water bath (also with constant stirring) bring the mixture to a light thickening.
Add the pieces of white chocolate and, stirring, completely dissolve the chocolate in the cream.
The resulting cream is filtered through a sieve and quickly cooled, putting the dishes with the cream in ice or ice water. Next, remove the cream for 20-30 minutes in the freezer for complete cooling.
In a separate bowl, beat the chilled cream to soft peaks. Continuing to whisk, add mascarpone...
... and a finished chilled base for ice cream.
The resulting lush mass can be sent to the freezer and make ice cream, following the instructions. I do not have ice cream, so the process was long: the dishes with the future ice cream are covered, put in the freezer. Every 30 minutes, take out the dishes with ice cream and beat with a mixer until smooth. Whisk as many times and as long as the mass is not thick, and the mixer will be difficult to cope with the task. In this state, the ice cream is ready for further freezing, but first time for delicious additives.
Pistachios (and salt) are cleaned from shells and fill with boiling water for a few minutes. Next, drain the water and clean the pistachios from the skin.
Prepared pistachio dried and lightly fried in a dry pan (or in the oven), then chop the nuts with a knife. Frozen cherries large cut with a knife. Chocolate RUB on a grater ( I used the chocolate chips).
Quickly mix in the ice cream cherries, pistachios and half of grated chocolate.
Forms for the final freezing of the dessert are lined with cling film, fill with ice cream, tighten the forms on top of the film and remove to the freezer for a few hours.
Ready dessert is removed from the molds, free from the food film and decorate with the remaining grated chocolate. I decorated it with cherries, white chocolate and fresh mint leaves. Dessert is ready! Invite all on coffee-or tea party!