Brazil

canned peaches in syrup

Biscuit Maria or champagne

condensed milk

Measured milk from condensed milk can

Corn Starch

Eggs separate the yolk

Vanilla Essence

Sour cream

Shredded Coconut

Peach Ice Cream

Em uma panela coloque o leite condensado, leite, as gemas, amido de milho, e a baunilha.
Misture bem leve ao fogo, sem parar de mexer até engrossar e virar um creme liso, deixe esfriando. 
Escorra o pêssego e reserve a calda. 
Pique em cubinhos caso queira deixe alguns pra decorar e misture no creme. 

Bata as claras em neve acrescente 2 colheres de açúcar para cada clara de ovo, sempre batendo. 
Quando o açúcar tiver bem desenvolvido acrescente 3 colheres de creme de leite.



In a pan put the condensed milk, milk, egg yolks, cornstarch, and vanilla.
Mix very lightly over the heat, stirring constantly until it thickens and turns into a smooth cream, let it cool.
Drain the peach and reserve the syrup.
Pique in cubes if you want to leave some to decorate and mix in the cream.

Beat the egg whites until stiff, add 2 tablespoons of sugar for each egg white, always beating.
When the sugar has developed well, add 3 tablespoons of cream.



Montagem creme biscoito e o creme que foi feito com as claras assim até acabar com todos eles finalizar com o creme coco ralado e pêssego para decorar 

Assembling the biscuit cream and the cream that was made with the egg whites like this until you finish with all of them, finish with the grated coconut cream and peach to decorate

Peach Ice Cream

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