Difficult Difficulty
50 Min Preparation Time
Preparation
Step: 1 / 12

Beat the egg yolks in a heatproof bowl with the sugar and vanilla sugar, using a hand whisk, until frothy.

Step: 2 / 12

Bring the milk to the boil then pour through a sieve onto the egg mixture, whisking constantly.

Step: 3 / 12

Set the bowl over a pan of warm simmering water and whisk until thick and creamy.

Step: 4 / 12

The mixture is ready when a finger drawn through the mixture on the spoon leaves a clear gap.

Step: 5 / 12

Set the bowl over iced water and whisk until cold.

Step: 6 / 12

Whip the cream until stiff and fold it into the ice cream mixture.

Step: 7 / 12

Rise a ring cake tin with cold water, empty and pour in the ice cream mixture. Freeze for at least 4 hours.

Step: 8 / 12

For the chocolate sauce, bring the cream to the boil. Chop the chocolate and stir into the hot cream until melted.

Step: 9 / 12

Dissolve the coffee in 4 tbsp hot water and fold into the chocolate sauce. Allow to cool.

Step: 10 / 12

Briefly dip the cake tin in hot water and turn out the ice cream.

Step: 11 / 12

Place a ring (slightly larger than the diameter of the cake tin) on a plate and fill with double cream. Pour some chocolate sauce around.

Step: 12 / 12

Remove the ring and draw a decorative pattern with a cocktail stick or skewer. Place the ice cream cake in the middle and pour over the remaining chocolate sauce. Serve immediately.

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