Ice Cream Muffins
Category: Desserts
Servings: 1
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Milk | 600 ml |
| Fresh Liquid Cream | 250 ml |
| Sugar | 250 g |
| Dark Chocolate Chips | 100 g |
| Vanilla Pod | 1 |
| All-Purpose Flour | 360 g |
| Baking Powder | 1 tsp |
Instructions
To prepare the ice cream muffins, begin by heating the whole milk and fresh cream in a saucepan over low heat. Once the mixture begins to warm up, add the sugar and stir continuously until it dissolves completely. After the mixture reaches the desired temperature, remove the saucepan from the heat and discard the vanilla pod.
Next, sift the flour and baking powder together in a separate bowl. Slowly incorporate the sifted dry ingredients into the creamy mixture, stirring gently to combine them. Keep mixing until the batter reaches a smooth and homogeneous consistency.
Line a 12-cup muffin tray with paper liners and pour the ice cream mixture into each cup, using a fine sieve to help distribute the mixture evenly.
Preheat the oven to 170°C (340°F) for static ovens, or 150°C (300°F) if using a fan-assisted oven. Place the muffin tray in the oven and bake for approximately 1 hour for static ovens or 50-55 minutes for fan-assisted ovens, checking for doneness. The muffins should be golden brown and firm to the touch.
Once the muffins are baked, remove them from the oven and allow them to cool slightly before removing them from the tray. Serve them warm, and enjoy the delicious combination of ice cream and muffin texture.
Perfect as a unique treat for any dessert lover!
