Chicken Farm Baker's Project# 13: Brighten up with ice*cream dessert! White and dark chocolate ice cream cake.

This month, we welcome the hot weather with the ice cream. Chicken Farm Baker's Project# 13: Brighten up with ice*cream dessert! And I choose "White and dark chocolate ice cream cake".

Actually I make ice cream almost everyday (well, my sister loves to have a little cup of ice cream after every meal, haha).
So, this one is the combination of my favorite ice cream, white chocolate and dark chocolate. As I always say, the quality of the chocolate is the key, use the one that you love. As the taste of every people different, the expensive one can be the one that you hate >*< , so, choose the brand that you can eat it with a smile.

Usually I use Lindt or Frey (this one is great too, I love the Noir Authentique 78% cacao, very delicious!). The taste of the chocolate will be the taste of the ice cream, esp. the dark chocolate ice cream will be intense or not will depend on the percentage of the cocoa mess too.

The decoration that I choose, the sweeten whipped cream and the white chocolate will add a lot of richness to the cake, so if you don't want you can skip the decoration, the cake will be delicious anyway ^ ^.
So, no matter how hot or cold the weather is, the slice of this cake will make you happy, I promise.

White and dark chocolate ice cream cake
Make 1 (20cm ice cream cake)

Sponge cake
4	Eggs (separated)
170g	Sugar
60g	Cake flour
35g	Corn flour
	White chocolate ice cream (recipe below)
	Dark chocolate ice cream (recipe below)
Decoration
350 ml	Whipping cream
4tsp	Icing sugar
	White chocolate grated

Preheat the oven to180°C
Line the base of 2 -20 cm pans with baking paper.

Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.
Pour the egg yolks into the egg white, beat with low speed for 1 minutes.
Sift the flour into the bowl and fold to combine.

Pour the batter into the prepared pan.
Bake for 20minutes, or until lightly golden.
Let cool completely

White Chocolate Ice Cream

Make about 1100 g

140 g	White chocolate, Chopped
4	Egg Yolks
35 g	Sugar
¼ teaspoon	Sea salt
450 ml	Milk
450 ml	heavy (whipping) cream

In a bowl, whisk together the egg yolks, sugar, and the salt. Cook the milk, cream, in a heavy saucepan over medium heat, stirring occasionally, until almost simmering. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.
Whisk in the white chocolate until it is completely melted.

Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight.

Churn the ice cream in an ice cream machine according to the manufacturer’s instructions.

Dark Chocolate Ice Cream
Makes 850 g

110 g	Dark chocolate, Chopped
4	Egg Yolks
65 g	Sugar
¼ teaspoon	Sea salt
350 ml	Milk
350 ml	heavy (whipping) cream

In a bowl, whisk together the egg yolks, sugar, and the salt. Cook the milk, cream, in a heavy saucepan over medium heat, stirring occasionally, until almost simmering. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.

Whisk in the chocolate until it is completely melted.

Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight.

Churn the ice cream in an ice cream machine according to the manufacturer’s instructions.

Note: You can speed up the churning process by put the custard into the freezer for 1 hour before churning.

Line the cake tin with a double layer of clingfilm or greaseproof paper.

Cut each cake horizontally into 2 layers put the bottom layer in the lined tin.

Spread half of the dark chocolate ice cream (if you refrigerate the ice cream and it is harden, cut it and then place it on the cake layer). Put the upper layer of cake on top and put the whole tin in the freezer for at least an hour to firm up.

Spread about 400g of the white chocolate ice cream to make the next layer topping it with the bottom layer of the second cake. Freeze again for at least 1 hour. Finally, put on a layer of dark chocolate ice cream, and top with the last circle of cake. Freeze for an hour.

Take the cake out of the tin and peel away the paper or clingfilm. Cut thin layers from rest of the white chocolate ice cream and cover the top and sides of the cake completely. Use a palette knife to smooth the surface, then freeze for 2 hours to firm up.

Beat the whipping cream with the icing sugar.
Put the whipped cream into the piping bag fitted with star nozzle.
Pipe the cream on the cake and sprinkle the cake with the white chocolate, then freeze for 1 hour to firm up.

Chicken Farm Baker's Project# 13:
Brighten up with ice*cream dessert!
White and dark chocolate ice cream cake