Chocolate Ice Cream Easter Eggs

• 2 eggs
• 2ml vanilla powder
• 100g (120ml) caster sugar
• 250ml cream
• 200g milk chocolate

• 2 eggs
• 100g (120ml) caster sugar
• 250ml cream
• 100g 70% dark chocolate
• 200g white chocolate

To make the Vanilla Semifreddo Eggs:
In a small casserole, bring water (about 4cm deep) to a boil, then reduce to a simmer. Place the eggs, vanilla powder and caster sugar in a heatproof bowl over the casserole and whisk until light and fluffy. Take off the heat and allow to cool. Whisk the cream until stiff and fold into the egg mixture.

Boil water in a saucepan, then turn down to a simmer. Break the chocolate into pieces and place into a heatproof bowl over the saucepan to melt. Use the melted chocolate to brush the Easter Egg moulds. Refrigerate until hard and repeat the process three more times. Spoon in the semifreddo and freeze overnight. Unmould and stick the two halves together (they will automatically stick). Decorate with melted chocolate and keep in the freezer until needed.

To make the Chocolate Semifreddo Eggs: Repeat the same process with the eggs, caster sugar and cream as above. Boil water in a saucepan. Turn the heat down to a simmer. Break the dark chocolate into pieces and place in a heatproof bowl over the saucepan to melt. Add the melted chocolate to the egg mixture and mix well.

Repeat the preceding step with the white chocolate, this time brushing the Easter Egg moulds with the melted chocolate. Refrigerate until hard and repeat the process three more times. Spoon in the semifreddo and freeze overnight. Unmold and stick the two halves together. Decorate with melted chocolate and keep in the freezer until needed. Serve in a Le Creuset Egg Tray.