White Chocolate Ice Cream in a Cookie Cup

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:

Photo by: St John Asprey, page 195

Serves 6

Ingredients

Ice Cream

• 1 egg
• 1 egg yolk
• 3 tbsp superfine sugar
• 5 1/2 oz white chocolate
• 1 1/4 cups milk

2/3 cup

heavy cream

**Cookie Cup

• 1 egg white
• 4 tbsp superfine sugar
• 2 tbsp all-pupose flour, sifted
• 2 tbsp unsweetened cocoa, sifted
• 1 tbsp butter, melted

Directions

1. 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.
2. 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.
3. 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

1. Stir together until fully blended
2. Use in place of one cup of heavy cream.

Enjoy, gentle reader, enjoy! I certainly did.

CS