COFFEE-FLAVOURED ICE CREAM
Heat the milk, cream, coffee extract, and invert sugar in a saucepan.
Once at 40 °C, add the caster sugar, atomised glucose and stabiliser. Heat to 85 °C.
Blend in a hand-held blender. Chill to 4 °C and let mature at 4 °C for 12 hours.
Churn and store in an ice cream conservator.
Mix all of the ingredients together until you have a crumbly texture.
Bake at 150 °C for 15 minutes.
VANILLA CHANTILLY CREAM
Infuse the cream with the vanilla bean that has been split and its seeds scraped out. Add the cream and sugar into the bowl of a mixer fitted with a whisk and beat until the desired texture is obtained.
ASSEMBLY AND DECORATION
Add scoops of coffee ice cream into a glass. Add some coffee crumble. Pour over the coffee sauce.
Using a piping bag fitted with a fluted nozzle, pipe on some vanilla Chantilly cream.
Top with some more of the crumble and the coffee sauce. Serve.