Heat the milk, cream, coffee extract, and invert sugar in a saucepan. 

Once at 40 °C, add the caster sugar, atomised glucose and stabiliser. Heat to 85 °C. 

Blend in a hand-held blender. Chill to 4 °C and let mature at 4 °C for 12 hours. 

Churn and store in an ice cream conservator. 

 

Mix all of the ingredients together until you have a crumbly texture. 

Bake at 150 °C for 15 minutes.

 

Infuse the cream with the vanilla bean that has been split and its seeds scraped out. Add the cream and sugar into the bowl of a mixer fitted with a whisk and beat until the desired texture is obtained.

 

Add scoops of coffee ice cream into a glass. Add some coffee crumble. Pour over the coffee sauce. 

Using a piping bag fitted with a fluted nozzle, pipe on some vanilla Chantilly cream. 

Top with some more of the crumble and the coffee sauce. Serve.