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- Ingredients
- Recipe
- condensed milk395 g
- Milk400 ml
- Eggs2 unit(s)
- refined sugar2 tablespoon
- Canned cream200 g
- Corn Starch1 dessert spoon
- Chocolate7 tablespoon
- refined sugar2 tablespoon
- Butter1 teaspoon
- Water100 ml
- Separate the yolk from the white and reserve the whites. In a pan add the milk, condensed milk, egg yolks and cornstarch. Take to the fire until it thickens and when the cream is already consistent, cook for another 5 minutes, stirring constantly.
- Remove from heat and add the cream. Expect to cool down and meanwhile beat the whites with the sugar in the mixer until the point of snow. When the cream is cold, mix it with egg whites, place it in a preferably silicone mold and place it in the freezer to freeze.
- Combine all the ingredients for the syrup in a pan and bring to a boil. As soon as it boils, cook until it reduces and becomes a thick syrup. This process is fast. Don't reduce too much so it doesn't get too thick. Let cool.
- Develop the ice cream when it is completely frozen and serve with the syrup!
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