Chocolate Ice-cream Loaf

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Chocolate Ice-cream Loaf
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 7 h. 45 min.
Ready in

Ingredients

for
1
Ingredients
cup Ladyfinger
For the Baileys chocolate ice cream
¼ cup sugar
1 tablespoon water
2 egg yolks
¼ cup Baileys
½ cup white Chocolate couverture
½ cup cream (at least 30% fat)
For the dark chocolate ice cream
¼ cup sugar
1 tablespoon water
2 egg yolks
¼ cup Rum
0.333 cup dark Chocolate couverture (at least 55% cocoa solids)
½ cup cream (at least 30% fat)
dark and white Chocolate curl (to garnish)
How healthy are the main ingredients?
sugar

Preparation steps

1.
PREPARE THE TIN
2.
Line a loaf tin with clingfilm.
3.
MAKE THE BAILEYS ICE CREAM
4.
For the Baileys ice cream, put 30 g sugar into a pan with the water and bring to the boil. Beat the egg yolks with the rest of the sugar until foamy, then slowly add the hot sugar water in a thin stream and continue beating until the mixture has cooled. Roughly chop the white chocolate couverture and melt over a hot bain-marie. Fold into the foamy egg yolk and sugar mixture with the Baileys. Whip the cream until stiff and fold into the mixture. Turn the mixture into the loaf tin and freeze for about 3 hours.
5.
MAKE THE DARK CHOCOLATE ICE CREAM
6.
Make the dark chocolate ice cream in exactly the same way, using the dark chocolate couverture and rum.
7.
ASSEMBLE AND FINISH FREEZING
8.
Turn the mixture onto the frozen Baileys ice cream and smooth the top. Freeze for about 2 hours then lay the sponge fingers on top and freeze for at least a further 2 hours.
9.
To serve, turn out of the tin, pull off the clingfilm and serve garnished with chocolate curls.