Preparing coffee filling. Pour 10 g (ml) of hot boiled water (better if it is 10 ml of boiled coffee), and mix up 3 teaspoons of instant coffee.

Beat with a mixer the egg yolks until light and fluffy state.

Add 120 g brown sugar Mistral universal in a saucepan, add 50 g of water and boil the syrup to sample on the "ball" (check the straw in a glass of cold water).

A thin stream pour the syrup into the beaten egg yolks. Pour under the beaters working mixer! Not stopping to whisk the mixture to cool.

Lay off 1/3 of mixture in separate container and add to it 10 g of cocoa powder. Stir until smooth. In the remaining 2/3 of the mixture and mix up coffee.

Whip well chilled cream. 1/3 part of the cream gently and mix up the syrup to the cocoa. 2/3 of the cream lightly with a spoon, mix up in a coffee syrup.

Coffee and chocolate part of the ice cream is ready. them in two layers (chocolate thinner, coffee and thicker), pour in bowl, sprinkle one layer of finely crushed almonds and send in the freezer. You can (if you want at this stage to stop), applying imagination to make a drawing on the surface of the ice cream. But if we want to make ice cream in chocolate glaze, then moving on...

Prepare the chocolate glaze. Sheet gelatin soak in cold water. Mix cream - 50 g water - 60 g brown sugar Mistral universal -70 g.

Put on medium heat and bring to a boil. Add 20 g cocoa powder, mix thoroughly. Remove from the stove. Add the pressed sheet gelatin. Gently stir the glaze, avoiding the formation of bubbles. Let cool to room temperature, stirring occasionally.

Warm the glaze it is advisable to strain through a strainer.

If we want to make ice cream in silicone molds, covered with chocolate icing on two sides, then first to the bottom of the molds put the foil, cut along the contour of the shape.

Pour a thin layer of frosting (gravity distributing it - does not help!) and send for a few minutes in the freezer to solidify.

Fill the molds in layers of coffee and chocolate part, sprinkle ground almonds and sent ice cream in the freezer approx. for 3 hours (until fully cured).

After hardening the ice cream, pour the top thin layer of frosting (again, distributing it by gravity!) and put in the freezer for a few minutes. (It is possible for a few hours) (If you make ice cream in sundae dish, then just pour the top by gravity in a thin layer of frosting)

Having a knife along the edges of the shape, very gently pushes the ice cream. To facilitate use as the basis for the procurement of cardboard, covered with foil. They are convenient for storage of ice cream, and to move it. Delicious chocolate frosting with the gelatin sufficiently resistant to mechanical stress. Prepare ice cream three times already, I advise you to use a distinct silicone molds. With sheets is not very convenient to remove the ice cream alternately. For this batch of ice cream design is quite suitable frames without a bottom, like a serving of the rings. Even more convenient - just do ice cream sundae dish.))) If you make ice cream in sundae dish, then the icing easier to cook after ice cream put in the freezer. If you want to make the glaze coating on both sides of the molds, first make the frosting, then proceed to the main recipe. If the icing by the time the work was frozen - we put it on a warm water bath and stir to make it working.

Prepare and serve ice cream, as prompts fantasy.