Chocolate and Izarra Ice cream Christmas Log

For : 8 servings
Time : 2 h 30
Difficulty : medium

Ingredients for Chocolate and Izarra Ice cream Christmas Log :

Genoise:
3 eggs
4 yolks
150 g sugar
60 g butter
120 g flour
Syrup:
100 g water
30 g sugar
1 tablespoon rum

Chocolate cream:
200 g sugar
2 eggs
200 g butter
50 g water
120 g dark chocolate
40 g milk
Izarra Ice cream:
1/2 litre milk
5 egg yolks
150 g sugar
15 g pistachio paste
20 g green izarra (basque liquor)

Technical stages for Chocolate and Izarra Ice cream Christmas Log :

	1 Prepare all ingredients.
	2 Genoise: Beat the egg yolks au ruban...
	3 ...along with whole eggs and sugar.
	4 Add the melted butter...
	5 ...and sieved flour.
	6 Garnish on a pastry sheet...
	7 ...that is lined with buttered parchement paper.
	8 Bake in hot oven 180°C for 6 minutes.
	9 When finished,...
	10 ...flip the sheet on a clean cloth...
	11 ...and remove the parchment paper.
	12 Leave to cool.
	13 Chocolate Cream:
	14 Melt the dark chocolate along with milk in a bain-marie or microwave.
	15 Cook the sugar with water up to 121°C.
	16 Meanwhile, break the whole eggs in a bowl.
	17 When the sugar is ready, pour it on the eggs that have been beaten by whisking on low speed with an electric beater.
	18 Increase to highest speed and whisk until complete cool. This process takes about 15 minutes.
	19 When the preparation is cold, add the softened butter...
	20 ...and at last the milk+melted chocolate mixture. Set aside.
	21 Syrup: Make a syrup from sugar and water.
	22 Bring to a boil...
	23 ...and remove from the heat when the sugar is completely dissolved.
	24 Leave to cool and add the rum.
	25 Assembling of the log: To do this, use a log mold. Line the bottom of the mold with a layer of genoise.
	26 Soak the genoise with the syrup.
	27 Spread a part of the chocolate cream.
	28 Add another layer of genoise that is soaked with syrup...
	29 ...and finish with the cream. Smooth the edges.
	30 Place a last layer of soaked genoise.
	31 Leave to harden in the fridge for one hour.
	32 Remove from the mold.
	33 Mask the surface of the log with the rest of chocolate cream.
	34 Decorate using Christmas figurines. Reserve in the fridge.
	35 Izarra Ice cream: Make a crème anglaise with the ingredients listed above.
	36 At the end, add the pistachio paste and green Izarra.
	37 Thicken the mixture...
	38 ...to obtain the ice cream...
	39 ...that you will serve drizzled with pure green Izarra with the chocolate log.