Passover Ice Cream ("Roca of Affliction")

Directions

1. Preheat the oven to 350° F.
2. Melt the butter and sugar together in a saucepan, and keep stirring until the sugar dissolves. Remove from heat and add vanilla (1 tsp). Line a baking sheet with parchment paper and place matzos on sheet. You may have to break the crackers into halves. Pour melted butter mixture over matzos, using a spatula to help spread it over the crackers. Bake for 11-15 minutes, checking often and removing from oven as soon as sugar begins to brown.
3. Melt the chocolate in the microwave for about 30 seconds, stopping a few times to stir to make sure the chocolate doesn’t burn; alternatively, use a double boiler). Spread the melted chocolate on top of matzos with a butter knife. Sprinkle matzos with roasted almonds and place in refrigerator to cool.
4. To make the ice cream base, heat cream and milk together, and whisk in sugar and skim milk powder. In a bowl, temper egg yolks by adding a few teaspoons of warm milk and stirring, then add the yolks to the milk mixture in the saucepan. Stir until custard reaches 165° F. Remove from heat and pour mixture through a strainer into a Pyrex dish. Let cool on counter and add vanilla (1 tbsp) before transferring to the fridge for at least 4 hours, but preferably overnight).
5. Churn the vanilla base for 35-40 minutes, according to ice cream maker instructions. While base is churning, break up the roca into bite size pieces. (Note: you'll only need half of the chocolate-covered matzo, so save the rest for snacking throughout the week.) Turn off the machine and fold the roca into the base. Pour into a freezer-safe container and harden.