This was our dessert for Christmas day. It was served after August's braised lamb shanks. I haven't made a plated dessert in quite a while. I was so excited to serve this. The dark chocolate cake is really rich with a brownie like crust to the outside and a warm gooey centre. The fresh mint ice cream is made with milk and half and half instead of heavy cream. It is cold, light and refreshing. Texture wise it is between an ice cream and a sorbet.
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