Milk is put to boil on medium stove. Add salt, sugar and the butter, and stir to mix thoroughly. Add flour all at once and can stir continuously to not make lumps. Stir a few minutes until it is removed from the vessel walls. Get out of the heat and leave the dough to cool down. Add eggs one at a time (after the dough very well take one egg, then put the next), stirring continuously dough until all take eggs and become smooth, shiny mixture. Pour the mixture into a syringe. On tray put baking paper and extruded small eclaircheta as bite. In the absence of a syringe may be formed with a spoon. Bake in a moderate oven until slightly pinkish. cool eclaircheta are cut in half and filled with ice cream of your choice. Serve immediately, not melted ice cream. You can decorate with fruit - cherry, cherry, strawberry, raspberry, blackberry or other seasonal fruit or mint leaves.