Ingredients

300 g of flour 00
120 g of Latteria Soresina butter
1 egg
1 egg yolk
30 g of millefiori honey
120 g icing sugar
6 g bitter cocoa powder

FOR THE CREAM ICE CREAM

600 ml of Soresina milk
250 g of Milano fresh liquid cream
250 g of sugar
1 vanilla pod

PREPARATION

• Start by preparing the cookie dough: chop the cold butter into pieces and mix with flour in a mixer.
• Transfer the powder obtained into a large bowl and sift the icing sugar and cocoa inside then mix the flours well together.
• Beat the egg with the egg yolk and add the honey, stir and add the mixture in the freshly mixed flours.
• Mix manually until you get a solid and compact mixture, similar to short pastry.
• Leave it in the refrigerator for at least half an hour and covered with a film. After the rest time, spread the dough up to a thickness of about half a cm and male 24 circles, 8 cm diameter.
• Place them on a baking tray lined with baking paper and bake at 180° for about 18-20 minutes.
• Now prepare the cream ice cream: pour the milk into a saucepan, add sugar, cream and the open and entire vanilla pod, then stir and heat everything, up to no more than 85°.
• Once the temperature is reached, immerse the saucepan in a container with water and ice to bring the temperature down quickly. Then pour the cooled mixture into an ice cream maker if you have it and let it mix for at least 30 minutes, making it dense and thicker. Before using it, let it harden in the freezer for at least 2 hours.
• As an alternative to the ice cream maker, place the mixture inside a bowl and cover with a contact film and freeze for at least one hour. After the hour, mix the mixture with a fork and store in the freezer for another hour. Repeat the operation 2-3 times until the mix reaches the ideal consistency.
• When everything is ready, make the ice cream biscuits: take a round biscuit and wrap a sheet of acetate around it or, alternatively, make a double round of baking paper. Fill the mould made with two ice cream tablespoons (about 80 g) and let it harden in the freezer for half an hour. When it is well compacted, place another cookie on top and remove the sheet around it. Serve immediately or store in the freezer for next time!