Brazil

Condensed milk

Whole milk

Sour cream

Eggs

Sugar

Ice-cream cake

Calda
3 a 4 colheres de Chocolate ou achocolatado e água

Syrup
3 to 4 tablespoons of chocolate or chocolate and water

Modo de fazer
Separe as gemas da clara e reserve as claras.
Colocar no liquidificador as 4 gemas, o leite e o leite condensado, bater por aproximadamente 2 minutos.
Após bater, colocar a mistura numa panela e levar ao fogo até iniciar fervura, assim que começar a ferver desligar o fogo.
Deixar o creme esfriar.
Na batedeira coloque as claras e bater em neve, (até ficar com consistência firme) misturar as 2 colheres de açúcar e bater mais um pouco, em seguida juntar na batedeira o creme já frio e bater juntamente com as 2 caixas de creme de leite.

Way of doing
Separate the yolks from the whites and reserve the whites.
Place the 4 egg yolks, the milk and the condensed milk in the blender, beat for approximately 2 minutes.
After beating, put the mixture in a pan and bring to the fire until it starts boiling, as soon as it starts to boil, turn off the fire.
Let the cream cool.
In the mixer, place the whites and beat in snow, (until it has a firm consistency) mix the 2 tablespoons of sugar and beat a little more, then add the cold cream to the mixer and beat together with the 2 boxes of cream.

Num copo misture 1/4 de água ( mais ou menos um ou dois dedos de água) com o achocolatado ou chocolate e coloque no fundo da forma.

Jogue o creme batido da batedeira na forma e coloque para congelar de um dia para o outro.

In a glass, mix 1/4 of water (about one or two fingers of water) with the chocolate or chocolate and place it in the bottom of the mold.

Pour the whipped cream from the mixer into the form and put it to freeze overnight.

Dica:
Quando for servir, retire do congelador 10 minutos antes de desenformar, para ficar numa melhor consistência.

Tip:
When serving, remove from the freezer 10 minutes before unmoulding, to get a better consistency.

Ice-cream cake

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