Ingredients for approx. 1 liter of ice cream
For the ice cream
- 200 g white chocolate
250 g milk
150 g sugar
2 tbsp. Mozart White Chocolate Liqueur
6 egg yolks
Pulp of half a vanilla bean
1 pinch of salt
500 g whipping cream
For the wafer rolls
- 60 g egg whites (approx. 2 egg whites)
1 pinch of salt
40 g icing sugar
15 g granulated sugar
1 tsp. Mozart Dark Chocolate Liqueur
30 g butter
40 g all-purpose flour
2 tsp. cocoa - Mozart Coffee Chocolate Liqueur to pour over
Preparation
For the ice cream, add chocolate and milk to a saucepan and melt over a very low heat while stirring. Add sugar, Mozart White Chocolate, egg yolks, vanilla and salt and heat gently, stirring constantly, until the cream gradually begins to thicken after approx. 10-15 minutes. Put the whipping cream in a bowl and add the warm cream; this will stop the cooking process immediately. Mix well and let sit covered in the fridge for 2–3 hours or overnight.
In the meantime, prepare the wafer rolls. Whip egg whites and salt with both sugars until creamy. Melt the butter and stir together with the flour and cocoa into the egg white-sugar mixture. Cover the dough and let rest in the fridge for at least 1 hour or overnight. Bake dough in a waffle maker to very thin waffles and while still warm, form rolls with chopsticks or a spoon handle. Strain the cooled cream through a sieve, collect and make into ice cream in the ice cream machine.