Ice cream cake (Eisturtn)

For 6 persons

For the vanilla ice cream
300 ml milk
300 ml cream
80 g sugar
4 egg yolks
pulp of 1 vanilla pod

For the raspberry ice cream
200 ml milk
200 ml cream
100 ml natural yoghurt
80 g sugar
200 g raspberries

For the biscuit base
3 eggs
30 g sugar
1 small pinch of salt
65 g flour type 00

For the completion
200 g dark chocolate
2 tablespoons of extra virgin olive oil
berries at will

For the vanilla ice cream
Bring the milk with half of the sugar and the vanilla pulp to the boil in the pot. Beat the egg yolks with the remaining sugar in a mixing bowl until foamy.
Stir the hot vanilla milk into the egg yolk mixture and mix everything well. Add the cream, stir and let it cool down.
Pour it into the ice-cream maker (if available), or immediately into a small box mould and freeze in the freezer.

For the raspberry ice cream
Mix the raspberries with the sugar and pass the mixture through a sieve. Mix well with natural yoghurt, cream and milk.
Pour into the ice-cream maker (if available), or immediately into a small box mould and freeze in the freezer.

For the biscuit
Separate the eggs and beat the egg whites to snow with a small pinch of salt. Cream the egg yolks with the sugar and add the flour.
Fold in the beaten egg white and spread the whole mixture on a baking tray. Bake in the oven preheated to 200° for about 6-7 minutes until golden brown.

To finish
Melt 200 g dark chocolate in a water bath. When the chocolate is liquid, take it out of the bain-marie, stir in the olive oil and let it cool down.
Place the biscuit cake on a serving dish, take the two types of ice cream out of the moulds and place them on the biscuit cake.
Place some berries on the ice cream and pour the chocolate, which is still liquid, over the ice cream cake. Quickly fold in the biscuit cake edges little by little.
Put them in the freezer again and let them freeze for a short time. Then decorate with fresh berries or fruits and serve.

Tip: Prepare the ice cream the day before. You can also use frozen raspberries, briefly heat them up with the sugar and then pass them through a sieve.