I still haven’t been able to kick my chocolate habit, therefore I just had to try this one from Jacqueline Bellfontaine‘s What’s Cooking Chocolate:
White Chocolate Ice Cream in a Cookie Cup
- 1 egg
- 1 egg yolk
- 3 tbsp superfine sugar
- 5 1/2 oz white chocolate
- 1 1/4 cups milk
- 1 egg white
- 4 tbsp superfine sugar
- 2 tbsp all-pupose flour, sifted
- 2 tbsp unsweetened cocoa, sifted
- 1 tbsp butter, melted
- Place baking parchment on 2 cookie sheets. To make the ice cream, beat the egg, egg yolks, and sugar. Break the chocolate into pieces and melt in a double boiler with 3 tablespoons of the milk. Heat the milk until almost boiling and pour into the the eggs beating. Place over a pan simmering water and cook, stirring, until the mixture thickens enough to coat the back of a wooden spoon. Beat in the chocolate. Cover with dampened baking parchment and cool.
- Whip the cream until just holding its shape and fold into the custard. Transfer to a freezer container and freeze the mixture for 1-2 hours until frozen 1 inch from the sides. Scrap into a bowl and beat until smooth. Refreeze until smooth. Refreeze until firm.
- To make the cups, beat the egg white and sugar together. Beat in the the flour and cocoa, then the butter. Place 1 tbsp of mixture on one sheet and spread out to a 5″ round. Bake in a preheated oven at 400 F for 5 minutes. Remove and mold over an upturned cup. Let set, then cool on a wire rack. Repeat to make 6 cups. Serve the ice cream in the cookie cup.
** Heavy Cream Substitute
- 3/4 cup MimiCreme
- 1 1/2 tbsp unflavored powdered gelatin
- Stir together until fully blended
- Use in place of one cup of heavy cream.
Enjoy, gentle reader, enjoy! I certainly did.