Irish cream liquor ice cream
1. Heat the milk and the heavy cream.
2. Blanch the egg yolks with the mixture (sugar and stabilizer).
3. Cook everything at 85°C.
4. Mix and cool as quickly as possible to 3° C.
5. Add the liquor and leave to mature for 4 hours minimum.
6. Mix again and turbinate in an ice cream machine.

Chocolate ice cream
1. Boil the milk and heavy cream.
2. Blanch the egg yolks with the mixture (sugar and stabilizer).
3. Add the milk and hot cream, and cook at 85°C.
4. Strain and pour on the chopped chocolate.
5. Mix for 1 minute and cool quickly to 3°C.
6. Leave to mature for a minimum of 4 hours, mix again and turbinate in an ice cream machine.

Montage
1. In a stainless steel, rectangular frame (dimension 12 cm x 30 cm and 10 cm height), place a base of almond dacquoise garnish with the Irish cream ice cream and the chocolate ice cream.
2. Place in the freezer. Take out the ice cream cake, spread the chocolate cream on a plastic sheet of “faux-bois” and cover it. Place again in the freezer.

Finishing
Unwrap the ice cream cake and spray with chocolate. Decorate with chocolate leaves.