Ice Cream Cake
- For the Ice Cream Cake
- 1 Location brighter Sponge cake base
- 300 grams Ladyfinger
- 6 egg yolks
- 200 grams sugar
- 250 milliliters milk
- 1 Vanilla bean
- 500 grams Whipped cream
- 70 grams Dark chocolate
- 2 centiliters Cognac
To make the custard for the ice cream: In a saucepan, combine the milk with the vanilla pod and the vanilla seeds. Bring to a boil. Remove the vanilla pod..
In a bowl, beat the egg yolks with the sugar until thick and light. Add the hot milk to the egg yolks in a thin stream while stirring. Return the egg-milk mixture to the saucepan and simmer over low heat (or in hot water), stirring constantly, until thickened and creamy.
Strain into a bowl, set over an ice bath, and beat with a mixer or a whisk until cold. The mixture should be frothy and creamy. Stir in the cognac and cool completely in the refrigerator.
Melt the chocolate over simmering water.
Whip the cream to firm peaks. Divide the custard mixture between two bowls. Add the chocolate to one bowl to make 1 batch of vanilla and 1 batch of chocolate. Fold the whipped cream into the bowls.
Freeze separately in an ice cream maker according to the manufacturer’s directions.
Line the springform pan with the ladyfinger, trimming as needed to fit.
Arrange the ladyfingers over the base of the pan. Spread a layer of the vanilla ice cream in the pan and then add the chocolate ice cream. Spread until smooth. Put the cake in freezer for at least 3 hours.
To serve, dust with cocoa powder and use a vegetable peeler to shave chocolate curls over the cake.