Marble Ice Cream Cake

1. 1

   Rinse a loaf tin with cold water, drain and place in freezer until required and turn freezer to coldest setting.

2. 2

   place 2 of the eggs in a mixing bowl, stiff in half the icing sugar and half the vanilla essence or vanilla sugar then whisk the mixture for about 5 minutes with a hand-held electric mixer until pale and creamy.

3. 3

   Whip half the cream with 1 tablespoon of the remaining icing sugar until stiff.

4. 4

   fold the cream into egg mixture lightly but thoroughly and spread into loaf tin. cover and freeze for 2 hours.

5. 5

   break chocolates into squares and place in a microwave safe dish and let it melt.

6. 6

   whisk milk with molten chocolate and stir well till its a smooth mix.

7. 7

   In a bowl, whisk remaining eggs with 3 tablespoons of remaining icing sugarand remaining vanilla essence or vanilla sugar until pale and creamy mix.

8. 8

   stir in chocolate mixture.

9. 9

   whip remaining cream with rest of icing sugar till stiff .fold it to the chocolate mixture lightly but thoroughly then spread on partailly frozen ice cream in tin. using a fork in a spiral action,whirl both mixtures together, smooth surface.

10. 10

    cover and freeze.

11. 11

    after 6-7 hours turn freezer to its normal setting.

12. 12

    serve in slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.