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- Ingredients
- Recipe
- Sugar1 cup
- Chocolate6 tablespoon
- Water6 tablespoon
- Condensed milk1 can(s)
- Milk2 cup
- Gems3 unit(s)
- Egg whites3 unit(s)
- Sugar3 tablespoon
- Sour cream1 can(s)
- Caramelize a pudding mold (1 cup of melted sugar) and let it cool slightly.
- In a glass, dissolve the chocolate powder in 7 spoons and 7 spoons of water.
- Place on the caramelized form and take it to the freezer until it freezes.
- Bring the condensed milk, the milk and the yolks to the fire until it thickens. Turn off the fire and let it cool, (you can put half a spoon of dissolved starch).
- Mix the 3 egg whites with the 3 tablespoons of sugar and the cream. Mix with the first cream, which must be cold.
- Put the mixture in the caramelized form and take it to the freezer again, preferably for a day.
- When serving, place the mold in the oven for a few minutes, until the ice cream comes off the mold (be careful not to melt completely).
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