Three-Flavour Ice Cream Yule Log

For the coffee ice cream: Organise all the necessary ingredients.

Cut the vanilla pod in half lengthwise and scrape the seeds out. Place the vanilla pod and seeds in the milk and bring to a boil.

Clarify the eggs.

Pour the sugar in a thin stream over the egg yolks while whisking. Blanch the eggs and sugar vigorously until light and fluffy.

When the milk starts boiling...

... pour over the egg yolk mixture...

... and beat with a whisk.

Transfer the mixture into the recipient used to boil the milk.

Slowly cook the custard over very gentle heat or on a hot plate (medium intensity).

Stir continuously during cooking. Use a wooden spatula and stir, making 8-shaped motions at the bottom of the recipient. This technique prevents the cream from sticking and curdling.

This cooking method is called 'à la nappe'. The final consistency should coat the back of the spoon. This step is quite tricky: if the heat is too strong, the eggs will coagulate and lumps will appear.

To check whether the custard is cooked, pass a finger on the back of the spoon. The custard should not drip.

Strain the custard through a chinois with metal mesh or a fine sieve. Set aside to cool, stirring frequently.

When cold, add the Trablit coffee extract.

Combine well with a whisk...

... and transfer into the ice cream machine.

Churn the coffee ice cream for about 30 minutes. Transfer the ice cream into a container and store in the freezer.

For the chocolate ice cream:Organise all the necessary ingredients.

Cut the vanilla pod in half lengthwise and scrape the seeds out. Place the vanilla pod and seeds in the milk and bring to a boil.

Clarify the eggs and place the egg yolks in a mixing bowl.

Pour the sugar in a thin stream over the egg yolks while whisking. Beat the eggs and sugar vigorously until light and fluffy.

When the milk starts boiling...

... pour over the egg yolk mixture...

... and beat with a whisk.

Transfer the mixture into the recipient used to boil the milk.

Slowly cook the custard over very gentle heat or on a hot plate (medium intensity).

Stir continuously during cooking. Use a wooden spatula and stir, making 8-shaped motions at the bottom of the recipient. This technique prevents the cream from sticking and curdling.

This cooking method is called 'à la nappe'. The final consistency should coat the back of the spoon. This step is quite tricky: if the heat is too strong, the eggs will coagulate and lumps will appear.

To check whether the custard is cooked, pass a finger on the back of the spoon. The custard should not drip.

Pass the cream through a chinois.

Add the chocolate pistoles to the hot custard. The quantity of chocolate will vary according to the desired flavour intensity.

Combine well with a whisk...

... until the chocolate is fully melted.

Let cool, then pour the preparation in an ice cream maker.

Churn the chocolate ice cream for about 30 minutes.

When the ice cream is ready...

... add a few dark chocolate drops (optional).

Give it another 2 or 3 churns...

... and transfer the ice cream into a container. Reserve in the freezer.

Assembling the log: Place the baroque silicone mat on a sheet of greaseproof paper. Place a tablespoon of chocolate ice cream on the baroque mat.

Spread the ice cream over the surface of the silicone mat, making sure to fill all the cavities. Make sure to proceed quickly to prevent the ice cream from melting.

Scrape the surface with the chocolate spatula. Make sure the chocolate ice cream is in the cavities only, and not over the surface of the mat. Place the mat in the freezer.

One hour later, place the silicone mat inside the yule log silicone mould with the printed side facing down.

Using a piping bag (no nozzle), pipe the vanilla ice cream over the silicone mat.

Pipe the ice cream into thick laces until you cover the whole surface of the mat.

Spread with a tablespoon to allow the vanilla ice cream to stick to the chocolate ice cream pattern.

The vanilla ice cream should be spread to an even thickness.

Pipe a layer of coffee ice cream over the vanilla ice cream.

Spread with a spoon to an even layer. Place in the freezer.

Grind the nougatine pieces. Place the chunks into a piping bag...

... and smash them with a rolling pin.

Scatter the nougatine chunks over the coffee ice cream...

... and create a generous layer.

Press down with a spoon to bury the nougatine inside the coffee ice cream.

Pipe the chocolate ice cream inside the central cavity...

... into a thick lace.

Even the surface...

... with a metallic cranked spatula. Place in the freezer.

Cut a strip of génoise sponge to a length of 35 cm and a width of 8 cm.

Arrange the biscuit strip over the ice cream.

Press gently to make it stick.

Using a brush, steep the biscuit with the syrup (combine the 30° syrup, water and dark rum beforehand).

Wrap the mould with cling film and reserve in the freezer. Up to this stage, this recipe can be prepared in advance and stored in the freezer. On the day, simply release the log from the mould and return to the freezer until ready to serve.

For the finish: Take the log out of the freezer and remove the cling film.

Release the log from the mould onto a yule log cake board.

Remove the silicone relief mat...

... immediately.

IMPORTANT: To ensure good results, make sure the log is frozen when you detach the silicone mat.

Make sure your fingers are not in a prolonged contact with the surface to avoid heating and melting. The baroque pattern should be printed on the surface of the log.

Reserve the log in the freezer until ready to serve. Ideally, freeze this ice cream yule log at -8°C.