Chocolate Ice Cream Cake with Baileys

Ingredients

• 40 g sugar
• 2 egg yolks
• 40 ml Baileys
• 75 g white couverture chocolate
• 125 ml whipping cream
• 40 g sugar
• 1 tbsp water
• 2 egg yolks
• 60 g dark couverture chocolate
• 125 ml whipping cream
• 60 g ladyfingers
• Chocolate shavings (white and dark for garnish)

Instructions

1. 1.

   Line a loaf pan with plastic wrap.

2. 2.

   For the Baileys ice cream, bring 30 g sugar and 1 tbsp water to a boil. Whisk the egg yolks and remaining sugar until fluffy, then slowly pour in the hot sugar syrup while continuing to whisk until the mixture cools. Roughly chop the white couverture chocolate and melt it over a double boiler. Fold the melted chocolate and Baileys into the custard. Beat the cream stiff, fold it into the mixture, and pour into the prepared loaf pan. Freeze for about 3 hours.

3. 3.

   Repeat the same process with the dark chocolate ingredients: bring 30 g sugar and 1 tbsp water to a boil; whisk egg yolks and remaining sugar until fluffy; add hot syrup slowly while whisking until cooled; chop the dark couverture chocolate, melt it over a double boiler, fold into the custard. Beat cream stiff, fold in, spread over the already frozen ice cream, smooth the surface, freeze for another 2 hours, then top with ladyfingers and freeze for at least 2 more hours.

4. 4.

   Serve by removing from the pan, peeling off the plastic wrap, and garnishing with chocolate shavings.