Take the ice cream out of the freezer and scoop it into the blender with a few drops (the amount is to taste) of Aged Balsamic Vinegar of Modena IGP. Process until softened and smooth. Place in a tray and freeze for 3-4 hours or until it has returned to its consistency. Place a second empty rectangular container in the freezer that will need to hold the cookie sandwiches and prepare some baking paper that will be used to alternate them when ready.

Prepare the shortcrust pastry: on a pastry board or marble surface form a fountain with the flour mixed with the sugar; in the center add the egg yolks, grated tonka bean, salt and butter cut into chunks. Knead the ingredients quickly until it forms a smooth, homogeneous dough, wrap it in plastic wrap and place in the refrigerator for 1 hour.

After this time has elapsed, roll out the shortcrust pastry on a freshly floured pastry board with a rolling pin. You should obtain a sheet about 4 mm thick. Using a 6-cm-diameter circular cookie cutter, cut out many small disks that you will arrange, suitably spaced, on two baking sheets lined with parchment paper. Bake separately in the preheated oven at 180° for about 15 minutes. Remove from the oven and allow to cool completely.

Proceed to assembly: using an ice cream scoop, scoop out an amount of the same and place it on one cookie. Cover with a second cookie and press down lightly. Helping yourself with a spreader, level the edges of the ice cream well and place cloth immediately in the container in the freezer. Proceed in this manner until all ingredients are used up. Let them freeze for 6 hours before serving with a few slivers of dark chocolate.