Stracciatella ice cream with cookies

 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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