Ice Cream Cake
Ingredients
- Ingredients
- 100 grams white Couverture
- 100 grams Dark couverture chocolate
- 150 grams Milk chocolate couveture
- 200 grams Chocolate cake (or soft chocolate chip cookies)
- 2 eggs
- 2 egg yolks
- 200 milliliters milk
- 150 grams sugar
- 400 grams Mascarpone
- 200 milliliters Whipped cream
- colorful Sugar blossom (for decoration)
Preparation steps
Chop all of the chocolates individually. Melt each in a double boiler or in a bowl over boiling water. Do not mix chocolates.
Line the loaf tin with plastic wrap. Cut the chocolate cake into strips and line the bottom of the tin, with some distance in between the strips.
For the ice cream, separate the eggs. Beat the yolks with the milk and sugar in a double boiler or in a bowl over boiling water until creamy. (Do not let boil.) Divide the mixture into thirds and add the chocolates individually. Then stir over a cold water bath until cold. Add 1/3 of the mascarpone to each and stir.
Beat the egg whites and the cream until stiff and divide equally among the ice cream, folding gently into each. Pour the white chocolate ice cream into the tin first, then the milk chocolate ice cream and the dark chocolate ice cream last. Cover with plastic wrap and freeze at least 5 hours. Allow to thaw about 10 minutes before serving. Remove from the tin, remove the plastic wrap and serve decorated with sugar flowers.
