Layered Chocolate Ice Cream Cake

Directions

1. 1

   Whisk together ½ cup cold milk with 2 tablespoons of cocoa powder to make the soaking liquid.

2. 2

   Quickly dip the ladyfingers in the cocoa milk and arrange them in a single, even layer at the bottom of a freezer-safe dish.

3. 3

   Melt the chocolate with one can of cream in the microwave for 1 minute on medium power, then stir until perfectly smooth. Pour the ganache over the ladyfinger layer and freeze until firm.

4. 4

   In a saucepan, combine the condensed milk, remaining milk, and the 3 strained egg yolks. Cook over medium heat, stirring constantly, until the mixture comes to a full boil. Continue for 2 minutes, then remove from heat.

5. 5

   Allow the custard to cool completely to room temperature before pouring it evenly over the set ganache layer.

6. 6

   Beat the 3 egg whites to stiff peaks, then gently fold in the sugar, the remaining 3 tablespoons of cocoa, and the second can of cream until airy and uniform.

7. 7

   Spread the mousse as the final layer only once the custard underneath is fully cold and firm to the touch.

8. 8

   Cover tightly and freeze overnight. Rest at room temperature for 5 minutes before slicing with a warm knife.