Is there any chocolate better than white? Many people might argue otherwise. However, after trying these ice creams, opinions may be divided!
Ingredients
- Egg, 1 piece
- Egg yolk, 1 piece
- Granulated sugar, 3 tablespoons
- White chocolate, 150 grams
- Milk, 300 ml
- Heavy cream, 150 ml
- Egg white, 1 piece
- Granulated sugar, 4 tablespoons
- All-purpose flour, 2 tablespoons
- Cocoa powder, 2 tablespoons
- Melted butter, 2 tablespoons
Preparation
- Beat the egg, egg yolk, and sugar in a heatproof bowl until smooth.
Break the white chocolate into pieces, transfer it to another heatproof bowl along with 3 tablespoons of milk, and melt it over a pot of simmering water. Pour the remaining milk into a saucepan and bring it almost to a boil, then slowly pour it into the egg mixture, stirring constantly.
Place the bowl over a pot of simmering water and heat it, stirring constantly, until the mixture thickens slightly. Gradually mix in the melted chocolate, cover with damp parchment paper, and let it cool.
- Whip the cream and combine it with the cooled mixture. Pour the mixture into a plastic container and place it in the freezer for 1-2 hours. Then transfer the ice cream to a chilled bowl, beat until smooth, and freeze again until firm.
- Prepare the wafers.
Line a baking sheet with parchment paper. Beat the egg white with sugar until stiff peaks form, then add the flour and cocoa powder mixture and melted butter, and mix until smooth dough forms.
Spoon a tablespoon of the dough onto the baking sheet and spread it out to form a 12.5 cm circle. Bake for 4-5 minutes in an oven preheated to 200 degrees Celsius. Remove from the oven, transfer the disk to an upside-down cup, and gently fold the edges of the dough to create a basket. Let it cool.
