Mint Chocolate Ice Cream Cake

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Mint Chocolate Ice Cream Cake
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 5 h. 40 min.
Ready in

Ingredients

for
1
For the ice cream
500 milliliters
6
50 grams
6 centiliters
100 grams
For the cookie crust
200 grams
2 tablespoons
125 grams
5 tablespoons
1 teaspoon
For the chocolate sauce
100 grams
Couverture (70% cocoa)
50 milliliters

Preparation steps

1.

For the ice cream, whip the cream until stiff.

2.

Beat the egg yolks with the sugar and mint syrup until fluffy. fold into the cream and fold in the chocolate chips. Pour into an ice cream maker and finish according to manufacturer's directions. Alternately place in a shallow metal pan and place in the freezer for 1-2 hours, stirring every hour, until creamy.

3.

For the cookie crust, crush the cookies with a rolling pin. Mix with the sugar, orange peel, and cocoa. Melt the butter and toss with the cookies. Press into a 22 cm (approximately 8 1/2 inches) tart pan with a removable bottom. Be sure to press the crust up on the sides to form a crust. Chill for about 1 hour in the refrigerator.

4.

Spread the ice cream into the crust. Smooth and place in the freezer for at least 3 hours.

5.

For the chocolate sauce, chop the chocolate and melt in a bowl over a pot of simmering water.

6.

Heat the cream and stir in the melted chocolate. Cool the sauce.

7.

Remove the ice cream cake from the pan. Decorate with the chocolate sauce and cut into pieces. Serve immediately.