Receta en español aquí
Stracciatella ice cream with cookies
Ingredients (plum cake pan 20x10 cm)
100 g
white chocolate
50 g
black chocolate, cut into small chunks
200 ml
whole milk
200 ml
heavy cream
1 tbsp
corn syrup or inverted sugar
50 g granulated sugar
1 tsp vanilla
extract
6 chocolate cookies
Directions
Melt the
white chocolate in the milk, add the sugar and let it cool.
Add the
vanilla extract and the corn syrup or inverted sugar. Stir well to combine.
In a
large bowl whisk the heavy cream, then add the chocolate and milk mixture to
the bowl, fold until just combine.
Refrigerate
for at least 4 hours.
Remove
from fridge and pour the ice cream mixture into the bowl of the ice cream maker
following the instructions of your ice cream maker.
In the
last few minutes add the small chocolate chunks.
When ice
cream is done cover the pan with plastic wrap to protect it.
Cover
the bottom of the pan with a layer of ice cream, put another layer of cookies,
another layer of ice cream, another layer of cookies and top with a final layer
of ice cream.
Cover
with plastic wrap and keep in the freezer until serving.
And enjoy!
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