Total time: 1 hour 10 minutes
Prep time: 35 minutes, Cook time: 15 minutes, Rest time: 20 minutes
Ingredients for 5 people
1 container of chefclub vanilla ice cream
1 cup of milk
1 cup of whipped cream
1/2 loaf of bread
10 1/2 oz of milk chocolate
3 1/2 oz of hazelnut praline
4 oz of mascarpone
2 tbsp of powdered sugar
3/5 cup of heavy cream
Cut the bottom of the tub of Chefclub Vanilla Ice Cream and stick the handle of a wooden spoon into the ice cream. Unmold the ice cream from the tub, then place the empty tub flat on a baking sheet. Mix the milk, the whipped cream and the eggs to obtain a French toast mixture. Without going all the way, cut the half loaf of bread into 6 slices to obtain an accordion. Dip each side of the bread in the French toast mixture. Place it on the tub of ice cream. Cut 7 oz of milk chocolate into 5 pieces and place the milk chocolate pieces in the interstices of the sandwich bread. Bake for 15 minutes at 340°F.
Melt the rest of the milk chocolate and roll the ice cream in the melted chocolate and the pralines. Remove the spoon in the center of the ice cream and set it aside. Mix the rest of the pralines in the melted milk chocolate and pour the melted chocolate with the pralines into the space in the center of the ice cream. Refrigerate for 20 minutes. Whip the powdered sugar, mascarpone and heavy cream into whipped cream. Place the whipped cream in a piping bag and set aside.
Place the Chefclub vanilla ice cream coated with chocolate and praline in place of the empty container under the bread loaf. Pipe the whipped cream into each interstice of the accordion loaf and pipe a line on the plate. Sprinkle the whipped cream with praline and enjoy!