Prepare the Ice Cream Base:

• In a medium saucepan, combine heavy cream, milk, and half of the sugar. Split the vanilla bean, scrape the seeds into the mixture, and add the pod. Heat over medium-low heat until warm (do not boil).
• In a separate bowl, whisk the egg yolks with the remaining sugar until pale and slightly thickened.
• Gradually add the warm cream mixture to the egg yolks, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
• Strain the mixture through a fine mesh sieve and cool to room temperature. Chill in the fridge for at least 4 hours or overnight.

Churn the Ice Cream:

• Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions. Once churned, freeze for at least 2 hours to firm up.

Shape the Ice Cream:

• Using a scoop or your hands (with gloves), shape the ice cream into oval or drumstick-like forms. Insert pretzel sticks or biscuit sticks into the center if you want to mimic the look of fried chicken drumsticks. Place the shaped ice cream on a lined baking sheet and freeze until solid (at least 4 hours).

Prepare the Coating:

• Crush cornflakes and cookies into fine crumbs. Mix them in a shallow bowl with caramelized white chocolate, if using.

Coat the Ice Cream:

• Working quickly, roll each frozen ice cream piece in the crumb mixture, pressing gently to adhere. For an extra crunchy coating, dip the ice cream in a light egg wash (or melted butter for a vegetarian option) and then roll it in the crumb mixture again. Freeze immediately after coating.

Serve:

• Let the coated ice cream sit at room temperature for 2–3 minutes before serving to soften slightly. Enjoy the surprise of a dessert that looks like fried chicken but tastes like creamy ice cream!