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🍰 Chocolate Ice Cream Cake with Nuts

659 kcal · 30 min · 4 servings

Ingredients

• 500 ml Milk
• 1 Vanilla pod
• 7 Egg yolks
• 100 g Sugar
• 150 g Dark chocolate
• 500 ml Whipping cream
• 100 g Ladyfingers
• 3 tbsp chopped hazelnuts
• 50 ml Espresso
• 3 tbsp Rum
• 1 tbsp brown sugar
• 1 tbsp Cocoa powder
• 4 tbsp whole hazelnuts (roasted, peeled)
• Rolls of dark chocolate (for garnishing)
• 50 g Milk chocolate

Instructions

1. 1. Pour the milk into a pot.
2. 2. Cut the vanilla pod lengthwise.
3. 3. Scrape out the seeds of the pod.
4. 4. Add the vanilla seeds to the milk.
5. 5. Heat the milk while stirring.
6. 6. Whisk the egg yolks with the sugar in a metal bowl over a hot, but not boiling, water bath.
7. 7. Continue whisking until the mixture is thick and creamy.
8. 8. Stir the warm milk slowly into the egg yolk mixture.
9. 9. Whisk the mixture again until creamy.
10. 10. Place the bowl in a cold water bath (ice water).
11. 11. Continue whisking until the cream has cooled down.
12. 12. Chop the chocolate finely.
13. 13. Melt the chocolate over a hot, but not boiling, water bath.
14. 14. Stir 50 ml of cream into the melted chocolate.
15. 15. Stir until the mixture is smooth.
16. 16. Let the chocolate mixture cool down slightly.
17. 17. Whip the remaining cream until stiff.
18. 18. Gently fold the whipped cream into the cooled egg yolk cream.
19. 19. Set aside one quarter of the cream.
20. 20. Mix the remaining three quarters of the cream with the melted chocolate.
21. 21. Put the white cream into an ice cream machine.
22. 22. Put the chocolate cream into an ice cream machine.
23. 23. Let the creams freeze for about 30 minutes.
24. 24. Crumble the biscuit.
25. 25. Mix the biscuit crumbs with the chopped hazelnuts.
26. 26. Mix the mixture with the espresso.
27. 27. Mix the mixture with the rum.
28. 28. Mix the mixture with the sugar.
29. 29. Mix the mixture with the cocoa powder.
30. 30. Fill one third of the chocolate ice cream mixture into a piping bag with a large star tip.
31. 31. Line a board with cling film.
32. 32. Pipe a circle of about 20 to 24 cm in diameter onto the board.
33. 33. Spread the biscuit mixture in the center of the circle.
34. 34. Leave a border of 1.5 to 2 cm free.
35. 35. Fill the white ice cream mixture into another piping bag with a star tip.
36. 36. Pipe the white cream onto the biscuit mixture.
37. 37. Pipe the white cream around the edge.
38. 38. Sprinkle the cake with the roasted hazelnuts.
39. 39. Melt the milk chocolate before serving.
40. 40. Thinly coat the bottom half of the ice cream cake with the chocolate.
41. 41. Let the chocolate set.
42. 42. Place the cake on a large plate.
43. 43. Serve the cake immediately.

Nutrition per serving

• kcal: 659
• Protein: 8 g · Fett/Fat: 50 g · Carbs: 42 g