Issue link: https://read.uberflip.com/i/1545831
36 Ice Cream Cake Serves 8 INGREDIENTS 500g/500ml fresh cream/whipping cream 150g/5.3oz dark chocolate 1 x 400g/14oz can sweetened condensed milk 9x5-inch loaf tin Baking paper For the topping Roasted hazelnuts, crushed Chocolate sauce 9x5-inch loaf pan METHOD 1. Place the loaf tin on top of a sheet of baking paper and mark a pattern all around the base of the tin. Make 5 patterns in all, (these are going to be used to make the chocolate layers). 2. Line the loaf tin with baking paper leaving extra hanging over so you can cover the ice-cream. 3. To make the Chocolate Layers: 4. Melt the chocolate in the microwave and spread a thin layer over the 5 base drawings you made on the baking paper (use the opposite side of the paper so the chocolate won't touch the markings). Refrigerate till the chocolate hardens. The ice-cream 1. Whip the fresh cream until soft peaks form but not stiff. 2. Slowly fold in 3/4 of the can of sweetened condensed milk, (you can add more or less according to taste). Remove 10 full tablespoons and place in a small bowl. Whisk until stiff, place in a piping bag and refrigerate (this is going to be used after the ice-cream has set and piped on top). The layers 1. Place a layer of the set chocolate on the base of the loaf tin, top with cream and continue till you finish with a chocolate layer on top. Leave 10 full tablespoons of cream in the bowl and whisk again until stiff, (this is going to be used after the ice-cream has set and piped on top). Place the cream in a sealed piping bag (without tip) and keep in the fridge until the next day. 2. Fold the baking paper over the ice- cream to cover the top. Freeze for at least 5 hours or overnight. 3. Remove from freezer, leave for a few minutes then slide a knife all around just to release it a bit from the sides and flip it over on to a plate. It will fall out very easy and peel off the greaseproof paper. To pipe the cream 1. Use another piping bag with tip and place the one you had in the fridge inside it, (cut the tip big enough so the cream can pass through the piping. 2. Pipe the cream all around the edges then pour chocolate sauce in the middle and cover with crushed hazelnuts. 3. Remove from freezer 15 minutes before serving.