Ice-cream Espresso & Chocolate Delight05 Mar
Now that summer is upon us, the days are warmer and the sun is out all day long, it’s time to think about that special summer treat. You know exactly what I mean, a blizzard of cool soothing flavors after a day at the beach, or a long day at the office. What could be better than an ice-cream cake with vanilla and espresso flavors, covered in thick tasty chocolate on both sides. I don’t know about you but I’m ready to bake!
This ice-cream cake is easy and quick to prepare, and you won’t believe it’s a completely make-it-yourself cake. With this recipe, you might just be tempted to go off to the store and buy a tub of ice-cream, but I assure you there is nothing quite as satisfying as making your own cake from scratch including the ice-cream itself. This is surely going to be a new summer hit, and I’m sure your friends and family will love you for this beautifully splendid delight!
- 110g Butter (1 stick/4 oz.)
- 110g Semisweet Chocolate
- 250g Granulated Sugar (1 ¼ cups)
- 65g All-Purpose Flour (½ cup)
- 2 Large Egg
- 1 tsp. Vanilla extract
- Pinch of Salt
Ice Cream Filling
- 1 cup Whole Milk
- 1 ½ cups Heavy Cream
- 100g Graduated Sugar (½ cup)
- 4 Egg Yolks
- Pinch of Salt
- 1 tsp. Vanilla Extract
- 1 Shot of Espresso from our Gentleman blend
- 250g Chopped Semisweet Chocolate
- ¾ cup Heavy Cream
On a medium-low heat, mix the cream, milk, 50g of sugar (¼ cup) and pinch of salt till dissolved and smooth, set aside to slightly cool. In a bowl, using a hand mixer whisk the egg yolks and the rest of the sugar (1 cup) for a couple of minutes, then gradually start adding the cream mixture from the pan and mix well.
Pour the whole mixture into the pan and cook over medium heat for a few minutes until the mixture thickens. Divide the mixture into two portions, add the vanilla into one portion, and add the Gentleman blend espresso into the second. Place both mixtures in refrigerator for about 30 min occasionally stirring, and then place each one in an ice-cream maker. Leave the vanilla and espresso ice-creams in a closed container to further set in a freezer for about 5 hours (or overnight).
Preheat your oven to 180c (350F), and prepare a greased round deep baking pan (or springform pan). Cook the butter and chocolate on a very low heat until dissolved, remove from the heat and mix in the sugar, vanilla and salt. Mix in the eggs one at a time, and gradually add the flour and mix all together till smooth. Pour the mixture into the pan and bake for about 20 minutes, when ready let it fully cool down, you could even place the base in the refrigerator for 30 minutes.
At this time, take out the espresso ice-cream and let it soft up, skip this if it is soft enough to work with. When the chocolate base is cool and the ice-cream is soft enough, spread the ice-cream evenly on the base and leave in the freezer to set for about 30 minutes. In the meantime take out the vanilla ice-cream and let it soften up, spread the vanilla ice-cream over the cake and again place in the freezer to fully set for about 30 minutes.
Dissolve the chocolate and heavy cream on a very low heat, constantly stirring until smooth, take of the heat and let cool down for a minute or two. Take the cake out of the freezer, gently remove the cake from the pan (or if you’ve used a springform pan remove the ring) and place on a dish. Spread the chocolate topping over the top of the cake and again place in the freezer for 10 minutes to set. Serve and enjoy!