Mint chocolate ice cream cake

Ingredients for 1 servings:

• 5 egg yolks
• 200 g powdered sugar
• 750 ml cream
• 200 g chocolate, coarsely grated (or ready-made grated chocolate)
• 100 g meringue(s), crumbled
• some chocolate mint bars, crushed (After-Eight)
• Liqueur (peppermint liqueur)
• cake base (sponge cake base)

Instructions

Working time approx. 35 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 35 minutes

with ready-made sponge cake base

Pour the egg yolks into a mixing bowl (preferably metal) and add the powdered sugar. Whisk the egg yolks and sugar in a warm water bath until thick and frothy, forming a whitish foam. Remove the cream from the water bath and whisk until cold. Do not let the cream stand for too long, as otherwise it will become increasingly thick. Whip the cream until stiff peaks form and fold it into the cream along with the grated chocolate, meringue, and After Eight pieces. Flavor with peppermint liqueur to taste. Place the sponge cake in a springform pan, the base should be about 1.5 cm high, and spread the parfait mixture on top. Place in the freezer and freeze for at least 5 hours. If the cake needs to be frozen for a long time, remove it from the freezer and refrigerate it for a while before eating to prevent it from becoming rock hard. Tip: You can also dust the ice cream cake with cocoa powder and scatter crumbled meringues on top, or decorate it with ready-made chocolate roses.