Chocolate, vanilla, and speculoos ice cream log recipe.

For this ice log, I use a silicone mold. Separate the egg whites from the yolks. Mix the yolks with the sugar and vanilla. Melt the chocolate in a double boiler and set aside. Heat the cream and pour it over the yolks, mixing everything well. Transfer to the saucepan and return to low heat. The cream should thicken a little (you are making a custard). When the cream is ready, divide it into 2 large bowls. In the first, add the chocolate and mix well. The second will remain vanilla-flavored.

When the chocolate and vanilla creams have cooled well, whip the liquid cream into a fairly firm whipped cream and divide it between the two preparations. In your mold, pour the chocolate cream. Reserve in the freezer for 35/40 minutes.

Crush the cookies and add them to the mold, pressing down slightly. Return to the freezer for at least 20/25 minutes. Then add the vanilla cream. Leave it in the freezer overnight.

The next day, soak the gelatin sheets in a large volume of cold water. Melt the chocolate in a double boiler. Off the heat, add the butter and mix. Bring the cream and glucose to a boil. Pour over the chocolate-butter mixture. Then add the drained gelatin. Mix until the gelatin is fully dissolved. The temperature should reach about 28°C. Take out the log and place it on a rack. Be careful, as this goes very quickly because of the very cold temperature of the log, the glaze sets very quickly. Pour the glaze along the entire length of the log.

To finish, place your small decorations before putting it back in the freezer. Take the log out 5 minutes before serving (and it melts fairly quickly!)