Neapolitan Ice Cream Cake

• 2/3 lb ice cream cones, crushed
• 2/3 lb dark chocolate, melted
• 4 sheets gelatin or 1 tbsp powdered gelatin
• 1 None vanilla bean, seeds scraped out
• 5 None egg yolks
• 3/4 cup granulated sugar
• 6 tbsp white wine
• 3 1/2 cups heavy cream
• 1/2 lb strawberries, hulled, pureed then strained
• None None chocolate-dipped ice-cream cones, to serve

1. Grease a 10 inch springform pan with vegetable oil. Mix ice cream cones with dark chocolate. Spread into base of prepared pan and press down and up the sides a little. Chill for 30 mins.
2. Meanwhile, soak gelatin in 3 tbsp cold water for 10 mins. Place vanilla seeds in a heat-proof bowl with egg yolks, sugar and wine. Place over a pot of simmering water and whisk for 8-10 mins. Remove from heat, add gelatin and stir until melted. Allow to cool to room temperature.
3. Whip 3 cups cream until firm then fold into egg yolk mixture. Transfer 1/2 to chilled cookie shell, level surface and freeze for 15 mins.
4. Mix strawberry puree with remaining cream mixture. Pour over chilled vanilla layer, level surface and freeze for 5 hours.
5. Just before serving, whip remaining cream. Transfer to a piping bag fitted with a star-shaped tip and pipe little rosettes over the top of cake. Decorate with chocolate dipped ice cream cones.

cream cones, dark chocolate, gelatin, vanilla bean, egg yolks, sugar, white wine, heavy cream, strawberries, chocolatedipped icecream cones

Taken from recipes-plus.com/api/v2.0/recipes/17764 (may not work)