Mocha Ice Cream Pie with Chocolate Sauce

Ingredients

• For the biscuit base

  • 150g plain sweet biscuits
  • 1/4 cup sugar
  • 2 tsp finely grated orange zest
  • 125g butter

• For the ice cream

  • 2 cups cream
  • 1 Gregg's Vanilla Bean
  • 5 egg yolks
  • 1/4 cup sugar
  • 200ml cold Gregg's Espresso Roast Instant Coffee (made with 1 heaped teaspoon of coffee)

• For the chocolate sauce

  • 100g dark chocolate
  • 1/2 cup cream
  • 2 tsp grated orange peel
  • caramel sauce, to garnish (optional)
  • chocolate flakes, to garnish

Method

To prepare the biscuit base, roughly crush the biscuits with a rolling pin and mix with the sugar and grated orange zest. Melt the butter and mix well with the biscuit crumbs. Press onto the base and sides of a 22cm cake tin (with a removable base). Chill the biscuit base.

To prepare the ice cream, whip the cream. Slit the vanilla bean open lengthwise and scrape out the seeds. Beat the egg yolks with the sugar and vanilla seeds until foamy, fold into the cream and stir in the cold coffee. Transfer to a shallow metal dish and freeze for 1 -2 hours until creamy, stirring well with a whisk from time to time. Alternatively transfer to an ice cream maker to finish off. Spread the ice cream smoothly on the biscuit base and freeze for 3 hours.

To prepare the chocolate sauce, break up the chocolate and place in a metal bowl over very hot water until the chocolate melts. Heat the cream until it almost reaches boiling point and mix with the chocolate. Cool the sauce slightly, then stir in the orange peel.

To serve
Lift the ice cream pie out of the tart tin and cut into pieces. Put on plates, drizzle with caramel and chocolate sauce, garnish with chocolate flakes and serve immediately.