Neapolitan Ice Cream Cake - cooking recipe

Ingredients

2/3 lb ice cream cones, crushed
2/3 lb dark chocolate, melted
4 sheets gelatin or 1 tbsp powdered gelatin
1 None vanilla bean, seeds scraped out
5 None egg yolks
3/4 cup granulated sugar
6 tbsp white wine
3 1/2 cups heavy cream
1/2 lb strawberries, hulled, pureed then strained
None None chocolate-dipped ice-cream cones, to serve

Preparation

Grease a 10 inch springform pan with vegetable oil. Mix ice cream cones with dark chocolate. Spread into base of prepared pan and press down and up the sides a little. Chill for 30 mins.
Meanwhile, soak gelatin in 3 tbsp cold water for 10 mins. Place vanilla seeds in a heat-proof bowl with egg yolks, sugar and wine. Place over a pot of simmering water and whisk for 8-10 mins. Remove from heat, add gelatin and stir until melted. Allow to cool to room temperature.
Whip 3 cups cream until firm then fold into egg yolk mixture. Transfer 1/2 to chilled cookie shell, level surface and freeze for 15 mins.
Mix strawberry puree with remaining cream mixture. Pour over chilled vanilla layer, level surface and freeze for 5 hours.
Just before serving, whip remaining cream. Transfer to a piping bag fitted with a star-shaped tip and pipe little rosettes over the top of cake. Decorate with chocolate dipped ice cream cones.