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Christmas ice cream

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Christmas ice cream

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4 EGGS (whites and yolks separated)
1 can of condensed milk
2 CANS OF MILK (use the empty condensed milk can to measure) 3 tablespoons (soup) of starch
4 tablespoons (soup) of sugar 1 CUP (tea) of candied fruits
1 can of milk cream
1 teaspoon (tea) vanilla essence Cherries in syrup to taste to decorate


1 CUP (tea) of sugar
5 tablespoons (soup) of water 4 tablespoons (soup) of chocolate powder
4 tablespoons (soup) of milk Method of


Mix in a pot the yolks sift, the condensed milk, the milk and the starch. Bring to a simmer, stirring until thickened. Remove from heat and let cool covered with plastic wrap so as not to form a film.

Beat the egg whites until stiff in a blender or hand mixer. Add the sugar, little by little, without stopping beating until obtaining a sigh and reserve.

Add the fruits, the heavy cream and the vanilla essence to the cream and mix. Add the snow whites and mix gently with a spoon.

For the sauce, in a saucepan, mix the sugar in the water and bring to a simmer, without stirring, for 12 minutes or until you get a golden caramel.

Pour into a 22 cm diameter container with a hole in the middle and turn to grease the side. Mix the chocolate powder with the milk and bring to medium heat to dissolve.

Pour over the syrup and separate the cream. Take to the freezer for 4 hours or until signing. Remove from the freezer 10 minutes before serving.

If necessary, leave in a water bath for a few minutes to loosen. Unform and serve decorated with cherries in syrup.

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