Preparation time: 10 minutes
Freezing time: About 1 hour

Philippe's recipe.

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

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).

Bon'appetittu