Chocolate Ice-cream Cake

Source: Salwah Omar (Wedding by Salwah)

Chocolate Ice-cream:
3 egg yolks
70g castor sugar
300ml fresh milk
180g dar couverture (Varlhona)
2 tbsp cocoa powder
250ml heavy cream ~ whipped (Greenfield)

Direction:

1. Simmer 150ml fresh milk together with 35g sugar till dissolved.
2. In another bowl, beat lightly egg yolk together with 35g sugar till pale yellow.
3. Pour the warm milk mixture slowly over the egg yolk mixture.  Keep stirring while pouring the warm milk.
4. Return back to the stove & heat the mixture over medium heat till it reaches 80-86 deg C.
5. Set the mixture at room temperature, add whipped cream, melted chocolate & cocoa powder.  Then chill the mixture thoroughly in the refrigerator, then freeze it in your ice-cream maker according to the manufacturer's instructions.

Sponge Cake:
(A) 3 egg yolks
      60ml fresh milk
      60ml canola oil
      110g Sponge Cake Mix (Optima ~ Bake King)
      60g Cake flour
      ¼ tsp baking powder

(B) 3 egg whites
      60g castor sugar
      ½ tsp cream of tartar

Food coloring (your preference)

Directions:

1. Mix yolk batter together.   Stir till smooth batter.
2. Whisk egg white & cream of tartar till slightly forthy then gradually add sugar, spoon by spoon, till finish.  Whisk at high speed until stiff peak form.
3. Gently fold in beaten egg white batter into yolk batter.  Then add ½ tsp vanilla essence.  Mix well.
4. Divide to 3 parts (2 parts ~ white, 1 part ~ brown).  Pour the batter into rectangle pan (8") & bake at preheated oven on 200 deg C for 5-10 minutes.
5. Cut the plain cake with cake ring size 7".   Layer the bottom within the ring cake.
6. Arrange alternately brown & white kek ("glued" with whipping cream) around the ring cake.
7. Pour the chocolate ice-cream into the arrange sponge cake & freeze overnight.

Chocolate Whipped Cream:
½ tsp pur vanilla extract
3-4 tbsp granulated sugar
2 tbsp unsweetened cocoa powder (Dutch processed)
1 cup COLD heavy whipping cream

Directions: (Make 2 cups)
Place your mixing bowl & wire whisk in the freezer for about 15-30 minutes.  Place the vanilla extract, 3 tbsp of sugar & cocoa powder in the cold bowl.  Stir in about 2 tbsp of the cream to form a thick paste (this will dissolve the cocoa powder).  Then add the rest of the cream & beat just until stiff peaks form.  If not using immediately, cover & refrigerate.