* 5 yolks
* 100 + 100 g sugar
* 600 ml milk
* 400 + 100 ml liquid cream
* 50 g black cocoa
* 50 g butter
* 50 ml tablespoons mint syrup
* whipped cream for decoration
For the caramel, melt 100 g of sugar. When it has turned golden, add the butter and 100 ml of liquid cream. Put the pot on the fire again and boil until the caramel melts and the composition begins to thicken. Leave to cool.
The yolks are mixed with 100 g of sugar, until they turn white and become like a cream. Dissolve the cream with the hot milk. Put the pot on the fire again and stirring constantly to boil until it thickens. Leave to cool.
When cooled, add the whipped cream. The composition thus obtained is divided into 3 parts. In one of the parts we will put the cooled caramel, in one the cocoa and in the last the mint syrup. Put the dishes in the freezer for 1 hour.
Remove the dishes, mix each composition separately to break the ice needles.
We lined a cake tray with cling film.
We put all 3 compositions, one on top of the other, in the order you like. Cover again with foil and put in the freezer until completely frozen.
Pour the ice cream on a plate with a firm movement, remove the foil
and garnish with whipped cream and cocoa.