Ice cream with white chocolate and KitKat candies
4 servings
30 minutes
Ice cream with white chocolate and KitKat is the true embodiment of sweet luxury. This dessert combines a delicate creamy base enriched with velvety white chocolate and crispy pieces of KitKat. The white chocolate adds softness and a light vanilla sweetness to the creamy mass, while KitKat provides a contrast of textures, making each bite surprisingly enjoyable. The European roots of this ice cream trace back to traditions of creating desserts with exquisite chocolate notes. This ice cream is perfect for summer enjoyment, festive evenings, and simply lifting your spirits. It can be served in waffle cones, adorned with extra chocolate shavings or berries, creating a new level of flavor harmony. Each spoonful is a blend of airiness, creamy perfection, and chocolate delight that makes you want to return to it again and again.
1
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 250 ml
2
In a small saucepan over medium heat, combine the remaining milk, cream, sugar, dry malted milk, and a pinch of salt, stir, bring to almost a boil, remove from heat, add pre-chopped white chocolate, and let sit for 5 minutes to fully melt the chocolate. Then return the saucepan to heat, stir the mixture until smooth, bring to almost a boil again, pour in the cornstarch milk, and cook while stirring constantly until thickened. Remove from heat, add cream cheese, stir until smooth, cool to room temperature, then refrigerate overnight.
- Whole milk (3.2%): 250 ml
- Cream 30% fat: 200 ml
- Sugar: 80 g
- Malted milk powder: 1 tablespoon
- Salt: pinch
- White chocolate: 100 g
- Cream cheese: 50 g
3
Freeze in the freezer for ice cream, adding pre-cut small segments of KitKat candies in white chocolate coating in the last few minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer until firm.
- Chocolate-covered wafer fingers: 65 g
