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Milk Chocolate Ice Cream
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(This is a creaming method recipe)
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Preheat your oven at 325 degrees F. Grease a 1/2 sheet pan with cooking spray then a piece of parchment paper.
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Cream butter, sugar and cocoa powder.
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Slowly add your eggs, scraping down the sides in between.
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Combine the dry ingredients.
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Alternately add the dry ingredients with the warm water.
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Scrape down the side to make sure there are no lumps.
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Pour the whole batter into the pan and place in the oven.
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Turn cake after the first 5 minutes then bake another 5 minutes.
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When the cake is ready it will separate from the sides and bounce back when touched.
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In a saucepan combine cream, glucose, instant espresso, vanilla extract and salt and bring to a simmer.
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Chop the chocolate and set aside in a bowl.
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Strain the hot cream mixture.
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Temper the hot liquid over the chopped chocolate and stir until the mixture is combined and shiny.
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Add in the butter, and continue stirring.
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Set in the refrigerator.
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Combine milk, cream, vanilla extract, liquid glucose, and 1/2 the amount of sugar into a pot and bring up to a simmer.
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Temper the hot liquid into the chopped chocolate continue stirring until completely melted.
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Stir the melted chocolate into the pot.
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Bring the hot cream back up to a simmer.
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Combine the yolks and the remaining 1/2 amount of sugar in a bowl and whisk till well combined.
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Temper you egg mixture into the hot liquid cook until it coats the back of the spoon.
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Strain through a chinois.
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Mix in the Irish cream liqueur, and a pinch of salt.
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Put into a water bath to chill.
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When the base is cold pour into the ice cream machine and spin.
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In the stand mixer combine all ingredients.
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Using the whip attachment on a high setting and whip the cream until it forms a stiff peak.
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Melt chocolate over a double boiler, stirring.
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Bring sugar and water up to a boil on medium heat.
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Add espresso and strain through a chinois.
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In round cake mold, layer chocolate sheet cake and glaze with mocha ganache, then chill.
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Flip glaze chocolate cake layer so that the ganache is on the bottom of the cake mold.
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Layer milk chocolate ice cream (that has been frozen on sheet pan and cut out to fit mold), chocolate cake, mocha ganache glaze then ice cream.
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Repeat ice cream, cake, ganache layers if desired, then chill.
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While chilling, cover acetate* strip with tempered chocolate and chill.
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Wrap chocolate strip around cake, cover top with tempered chocolate, chill.
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Garnish with whip cream and serve.
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*Acetate can be found in baking supply stores
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A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
