Ice Cream Cake

Prepare the chocolate ice cream: place the milk, cream, and glucose in a saucepan 1 and heat everything. Mix the sugar with the carob flour in a bowl 2, then add the egg yolks 3

and beat with a whisk 4. Add the sifted cocoa powder 5 and whisk until all the ingredients are well combined 6.

Pour the warm milk and cream mixture in a thin stream into the mixture 7, stirring and then return the mixture to the saucepan and cook, always stirring, until it reaches 185°F 8 (check the temperature with a thermometer), do not boil, otherwise the yolks will clump. Remove from heat, transfer the ice cream to a bowl, cover with plastic wrap, and let it cool 9, then place in the refrigerator for at least 2 hours.

In the meantime, prepare the vanilla ice cream: Pour the milk and cream into a saucepan and add the sugar, carob flour, seeds, and vanilla bean 10. Heat the mixture over low heat and stir with a whisk: you need to bring the ice cream base to just under 185°F (the mixture should almost boil but not boil). Once it reaches the temperature 11 remove the vanilla bean. Once cold, put the ice cream in the refrigerator for at least a couple of hours covered with plastic wrap 12.

Now prepare the chocolate slabs: melt the dark chocolate in a bain-marie or microwave 13 and spread it with a spatula on parchment paper creating 3 thin rectangular sheets measuring about 11 x 4 inches 14 and let them cool in the freezer. Retrieve the chocolate ice cream and pour it into the churn 15 (ice cream maker) for about 30 minutes or the time indicated in your ice cream maker's manual.

When it is ready 16 pour it into a buttered and parchment-lined loaf pan with dimensions of 11x4x3 inches, level the surface with a spatula 17, and place in the freezer 18.

Take the vanilla ice cream and pour it into the churn 19 and start it for at least 30 minutes until creamy 20. When the chocolate slabs are cold, take one and lay it in the mold over the chocolate ice cream 21,

then add half of the vanilla ice cream and another chocolate slab 22. Continue with the vanilla ice cream 23 and the last chocolate slab 24. Put it in the freezer and take care of the base.

Place the cookies in a mixer 25, blend them finely 26 and transfer them to a bowl, add the melted butter 27

and the chocolate melted in a bain-marie or microwave 28. Mix everything and then spread it over the ice cream, leveling the surface well with a spatula 29. Place the ice cream cake in the freezer for at least 4 hours. Gently unmold the ice cream cake 30.

Whip the cream and transfer it to a piping bag with a star tip and decorate the surface 31, finish by grating a block of dark chocolate or a bar and sprinkling the shavings on top of the cake 32. The ice cream cake is ready 33, keep it in the freezer and let it sit at room temperature for 20 minutes before serving.