WHITE CHOCOLATE ICE CREAM RECIPE

INGREDIENTS

• 50 ml of milk
• 50 g sugar
• 90 g white chocolate pastry
• 5 egg yolks
• 15 ml of cream not alleviated
• sugar paste

DIRECTION

• Bring milk and cream to boil, stirring.
• Let melt the chocolate, stirring constantly.
• Filter.
• Whisk the yolks with the sugar.
• Pour milk cream slowly into the sugar and egg yolks, whisking constantly.
• Pour the mixture into the saucepan and cook over medium heat, stirring constantly with a spoon.
• The cream should coat the spoon.
• Cool completely.
• Pour into small silicone molds or ramekins and place them in the freezer overnight.
• Knead your dough for sugar for 5 minutes until soft well.
• Sprinkle your work surface starch and then spread it.
• Cover the dough ice then freeze it again.
• When to use wait 5 minutes before serving.