Ice cream in parchment

A popsicle is a creamy ice cream on a stick covered with chocolate icing. It can be either regular or with various additives - for example, with fruit, chocolate or nut crumbs. And for the first time, American shopkeeper Chris Nelson came up with the idea of ​​wrapping a cold delicacy in a wrapper and serving it on a stick. He called his invention “Eskimo pie,” that is, “Eskimo Pie.” Ice cream in parchment is easy to prepare at home, the main thing is to strictly follow the recipe.

1. Calories
   364,03 kcal
2. Protein
   3,04 gram
3. Fat
   30,29 gram
4. Carbohydrates
   19,82 gram
5. ~ Time
   6 H 30 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Milk 3.2%

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   1.5 cup = 300 g
2. Cream 35% fat

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   1 glass = 210 g
3. Dry milk

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   1.5 tbsp. l. = 30 g
4. Sugar

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   0.5 cup = 90 g
5. Vanilla sugar

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   1 tsp. = 8 g
6. Cornstarch

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   0.3 tbsp. l. = 9 g
7. Dark chocolate

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   100 g
8. Butter

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   200 g

Steps:

1. 
   Remove the butter from the refrigerator in advance; it should be at room temperature. Prepare a mixer, ice cream molds, wooden sticks and parchment paper. Cut the parchment into 6 equal rectangles measuring 20x30 cm.
2. 
   Prepare the milk base. Mix sugar and vanilla sugar with dry milk, dilute in 200 ml of regular milk, stir well. Dissolve cornstarch in the remaining milk. Boil the milk-sugar mixture, add the starch mixture, stir and let it thicken. Then strain and cover with cling film. Let cool completely.
3. 
   Prepare the popsicle. Using a mixer, beat the cold cream into a soft, fluffy mass. Add the milk base, mix, pour into molds, and place in the freezer for 2-3 hours. Then insert the sticks into the ice cream. Let set for another 2-3 hours.
4. 
   Cover the ice cream with glaze. Break the chocolate into pieces, dissolve in the microwave or in a water bath, add butter and mix well. Remove the popsicle from the molds, dip into the glaze and let it harden.
5. 
   Wrap the ice cream in parchment, put the ice cream in the freezer for another 30 minutes, then serve.