Edible chocolate cup
Silicone cupcake liners
Melted tempered chocolate any kind
Small paint brushes
vanilla ice cream
1.5 cups full cream milk
3 to 4 teaspoon corn starch + 2 tablespoon milk
3 teaspoon vanilla extract
1/2 cup sugar or add as per taste
200 ml whipping cream
Paint a thin layer of chocolate onto the inside of each cupcake liner.
Refrigerate the liners for ten minutes.
Paint a second thin layer of chocolate on top of the first layer.
Refrigerate the liners for another ten minutes.
Carefully pop the chocolate cups out of the liners.
in a saucepan or pan, take 1.5 cups full cream milk or full fat milk. add 1/2 cup sugar
keep this pan on the gas stove and begin to heat it. stir so that the sugar dissolves.
when the milk becomes slightly hot, add the corn starch paste gradually.
stir quickly so that lumps are not formed
simmer on a low to medium flame, till the milk thickens.
followed by the vanilla extract
Stir in the heavy cream
Whisk until combined
Pour your prepared icecream mixture in a freezer proof container and place it in the freezer. At around 1 hour
Place it back in the freezer. Do this another 3-4 times every 30 minutes (so total time 2-3 hours). Then freeze until ready to serve.
place a chocolate cup pour it venila ice cream
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