Chocolate desserts can cheer up anyone, and for that it’s not necessary to wait for the holiday. A small dessert has special charm thanks to chocolate drops in the dough, which when baking does not spread and retain their shape, giving Refined contrast to the white dough. Great treat for which you don’t need to prepare a cream, instead of it lies between the cookies ice cream. You can cook it for the crowd and serve it on a picnic или у себя на заднем дворе. 
Time: 2 час. 20 minutes. Difficulty: easy. Quantity: 24 cookies. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit
- 115 gr. butter at room temperature
- 1/2 tbsp. brown sugar
- 1/2 tbsp. granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 and 1/4 Art. premium flour
- 1 tbsp. l corn starch
- 1/2 tsp soda
- 1/2 tsp salt
- 1.5 tbsp. chocolate drops for baking
- 1 tbsp. lightly roasted chopped pecans (optional)
Chocolate ice cream
- 1.5 tbsp. milk 2%
- 1/2 tbsp. cream plus 1 tbsp. whipped cream (portioned)
- 170 gr semisweet chocolate
- 4 large yolks
- 1/2 tbsp. Sahara
Recipes with similar ingredients: premium flour, chocolate ice cream, chocolate chips (granules), semi-sweet chocolate, milk, cream, eggs, pecans, brown sugar, starch
Recipe preparation:
- Beat butter with brown and white sugar to a consistency cream. While continuing to beat, add the egg and vanilla. In a separate bowl mix wheat flour, corn starch, soda and salt. Add to oil and mix until smooth. Add chocolate chips and crushed pecans.
- Using a small ice cream spoon or regular dining room spoons place cookies, forming small balls, on the lined parchment tray or on a plate. Deliver Shaped Cookies in the refrigerator for about 1 hour. Chilled Cookies Can Also freeze to bake it later.
- Heat the oven to 160 ° C. Put chilled cookies on baking sheets covered with parchment paper, leaving 7-8 cm. between them. Bake for 15-18 minutes until the edges are browned. Chill cookies on a baking sheet. If you bake from previously frozen dough, then take the cookies out of the freezer, let it stand for about 20 minutes at room temperature before baking.
- To collect a sandwich from cookies, put on one half a large spoonful of ice cream and squeeze the other. Eat right away and enjoy! For ice cream, bring the milk to a boil in average stewpan. Melt the chocolate with hot milk by pouring it, until it melts. In a separate bowl, beat the egg yolks with sugar. Bring half the cream to a boil, and put them in the egg the yolks. Put on medium heat and cook for about 3 minutes, stirring constantly until the groove from the spoon remains on the cream. Stir in the melted chocolate. Wipe the custard through a sieve. Cover and refrigerate.
- Transfer the frozen custard to the ice cream maker, and freeze as described in the manufacturer’s instructions. Shortly before the end of cooking, mix the remaining whipped cream. Scrape the ice cream onto a dish, cover with cling film, and place in the freezer until completely frozen. Ice cream can be stored for 1 week, you can prepare it in advance.
