Ruby Chocolate Ice Cream Cake

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to scald the mixture.

2. 2

   Remove the saucepan from the heat and stir in the unsalted butter until it has melted. Let the mixture cool slightly.

   Tip: Be patient, as this step is crucial for a smooth ice cream.

3. 3

   In a separate bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring the warm cream mixture into the egg yolks, whisking constantly.

   Tip: This step will prevent the eggs from scrambling when they meet the hot cream.

4. 4

   Return the saucepan to the heat and cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon.

   Tip: The mixture should be smooth and creamy.

5. 5

   Strain the mixture into a clean container and let it cool to room temperature.

   Tip: Cover the container with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.

6. 6

   Once the mixture has cooled, cover it and refrigerate for at least 2 hours or overnight.

   Tip: This will allow the mixture to chill and set.

7. 7

   Just before serving, scoop the cooled ice cream into a 20cm (8 inch) round cake pan or a 9x5 inch loaf pan.

   Tip: Use an ice cream scoop to portion out the ice cream, and press it into the prepared pan.

8. 8

   Place the pan in the freezer and freeze for at least 2 hours, or until the ice cream has set.

   Tip: The ice cream should be firm and scoopable.

9. 9

   Remove the ice cream from the pan and transfer it to a serving plate.

   Tip: Use a sharp knife to loosen the ice cream from the pan, and slice it into thin layers.