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Myrtle Ice Cream Pops Recipe
Myrtle Ice Cream Pops
Philippe Le bail, chef pâtissier, Hôtel Belvédère, Corse
Philippe Le bail, chef pâtissier, Hôtel Belvédère, Corse
Flavors of Corsica
Total time: 1hr to 2hr

Preparation time: 10 minutes
Freezing time: About 1 hour

Difficulty: Easy
Chef's Note

Philippe's recipe.

If you can't find pailletine wafers, use chopped almonds or hazelnuts.

For 4 servings

Ice cream
- 1 liter (4 cups) light cream
- 300 g (10 oz.) sugar
- 10 egg yolks
- 100 g (3 1/2 oz.) Myrtle liquour

Chocolate Coating
- 500 g (18 oz.) milk Chocolate
- 100 g (3 1/2 oz.) cocoa butter
- Pailletine wafers
  1. Whip the cream.
  2. Beat the egg yolks and sugar until pale and light.
  3. Mix the myrtle liquor into the egg yolk mixture.
  4. Fold in the whipped cream.
  5. Pour into semi-spherical molds.
  6. Insert a wooden skewer or ice cream stick into each one.
  7. Place in the freezer.
  8. Over low heat or a double boiler, melt the milk chocolate and cocoa butter. Unmold the ice cream and dip in the chocolate, then roll in the crushed wafers (pailletines).


More recipe ideas

A recipe from Philippe Le bail, pastry chef of the Hotel Belvédère, Porto-Vecchio

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