Milk ................................................. .........................320ml
Cornstarch .................................................. ..............20g
Salt ................................................. ..........................1g
Vanilla in a pod ................................................ ........1
Honey ................................................. ......................5ml
Sugar (or a little more if we have a sweet tooth) ......65 g
Quality dark chocolate for coverage .........................200 g
Butter ................................................. .......................10g
Preparation:
Separate half a glass of cold milk and arrange the rest with vanilla, cream, salt, sugar and honey. Heat without bringing to a boil and let it infuse over low heat. Dissolve the cornstarch in the cold milk and add to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or some rods, for about three minutes. Remove from heat and let cool.
Strain and put in an airtight container, not too deep. Freeze for two hours, poking or scratching the ice every 30 minutes with a fork so as not to form as many crystals. Then fill the chosen molds, place the sticks and freeze for at least two more hours, preferably overnight.
Melt the dark chocolate in a bain-marie, adding the teaspoon of butter at the end. Stir gently to avoid bubbles and be careful not to let water in. Fill a glass or similar, a deep container in which we can submerge the ice cream. Allow to cool to about 40ºC, it should not burn when touched with your finger. Prepare a small tray or plate with plastic wrap and take it to the freezer.
Scoop out an ice cream each time and unmold, dipping them in lukewarm water for a few seconds if necessary. Quickly dip into the chocolate, letting any excess drip off and turning immediately. Normally it solidifies almost instantly. Arrange the ice creams on the prepared tray as we bathe them.
To preserve them better, once we have finished we can individually wrap each ice cream in plastic film and store in the freezer until consumption.
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