Coffee ice cream "thermomix"

Merengue: Preheat the oven at 100º C.

Insert the butterfly into the blades. Pour the clear, sugar, lemon juice, salt and program 3 min / 37º C / SPEED 4 and then program 3 min / speed 4. Pour the meringue into a pastry sleeve with smooth mouthpiece (you can also do it with a spoon Small) and go by putting small portions on a baking tray lined with baking paper.

Bake at 100º C for 2 hours. After that time, turn off the oven and leave the merenguitas inside, until they get completely cooled. Reserve

Mass: Remove the butterfly and without washing the glass, triture almonds 10 sec / Speed ​​9. Add cookies, sugar, cocoa, butter, cognac and program 15 sec / Speed ​​6. Cover with this mixture the base and Part of the walls of the removable mold of 24 cm. Reserve in the fridge.

Ice cream: without washing the glass, insert the butterfly into the blades, add the cream and program Vel 3.5 without scheduling time, until the cream is whipped. Pour into a bowl and reserve in the fridge.

Without washing the glass Remove the butterfly from the blades, pour the milk, the sugar and program 4 min / 90º C / SPEED 2.

Add the soluble coffee and mix 10 sec / Speed ​​4.

Schedule 30 sec / Speed ​​3 and add the yolks one by one by the mouth. Next, schedule 3 min / speed 90º C / SPEED 4. Pour the mixture into a bowl and let cool (to accelerate the process you can put the bowl within the other with water and ice).

Once cold preparation, add the reserved cream and mix with enveloping movements. Pour about the dough and reserve in the freezer for a minimum of 4 hours.

After this time, demolish the cake, decorate with the meringue chopped and the cast chocolate, cut in portions.

Serve.