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Ice Cream Pudding

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Ice Cream Pudding


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Tempo de preparo

1 hour(s)


18 servings

Valquiria Melo

  • Ingredients
  • Recipe
  • Water9 tablespoon
  • Chocolate4 tablespoon
  • Sugar1 tablespoon
  • Maizena1 dessert spoon
  • Condensed milk1 can(s)
  • Milk2 can(s)
  • Gems3 unit(s)
  • Egg whites3 unit(s)
  • Sugar8 tablespoon
  • Sour cream1 unit(s)
  1. First prepare the syrup with 9 spoons of water, 4 spoons of chocolate and 1 spoon of sugar. Bring to a boil. Then pour into a pudding mold and take it to the freezer for 1 hour or until each is hard.
  2. In a pan add the cornstarch, condensed milk, milk and egg yolks. Bring to a boil and stir until thickened. Turn off the heat and set aside.
  3. In a mixer, beat the egg whites, then add the 8 tablespoons of sugar and the cream, beat until combined.
  4. After mixing the ingredients of the mixer, add this mixture to the pan with the ingredients that are reserved. Mix the two creams well and place on the baking sheet with the frozen syrup. Place in the freezer until the pudding hardens.
  5. To unmold, take the form there on fire and stir until the sides unglue and unmold in a refractory.

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