Chocolate And Strawberry Ice Cream Cake - cooking recipe

Ingredients

50 g dark chocolate, chopped
700 ml whipping cream
150 g caster sugar or icing sugar
1 tsp vanilla extract
1 medium egg yolk
200 g strawberries
1 None chocolate flake or more dark chocolate, finely chopped

Preparation

Melt 2 oz of the chocolate in a bowl over a pan of hot water, then leave for 15 mins to cool. Whip 2 1/2 cups of the cream until just stiff and divide into thirds. Stir the chocolate into one third of the cream. Rinse a 6-cup loaf pan with cold water and spread with the cream-chocolate mixture. Freeze for 15 mins until firm. Stir the vanilla and egg yolk into another third of the cream and spread this over the chocolate layer. Freeze for 15 mins until firm. Add the pureed strawberries to the last portion of cream and spread over the vanilla layer. Freeze overnight.
To serve, dip the pan briefly in hot water to loosen the cake and turn out onto a plate. Whip the rest of the cream, spread it over the cake and swirl with a fork. Sprinkle with the remaining chocolate and the halved strawberries.