Edible Chocolate Cup With Vanilla Ice Cream
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Ingredients
- 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
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Instructions
- 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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