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- Dairy cream 33% 600 gr.
- Condensed milk 1 can (380 g.)
- Main Ingredients Cream, Condensed Milk
deep capacity mixer
Chilled cream from 33% fat, whisk until soft peaks. It is necessary to start whipping from low speeds of the mixer, gradually increasing to maximum. Cream should be in the refrigerator for at least 3-4 hours before whipping. Beat the cream carefully so as not to over-beat, otherwise they will delaminate.
Pour a can of condensed milk 380 g into whipped cream ... whip quickly to simply combine the ingredients. In addition, mix the ice cream with a silicone spatula, because condensed milk may remain on the walls. Cover butt with plastic wrap and send to the freezer until completely frozen. It can be poured into portioned molds without a difference. Ice cream is tender, moderately sweet, melting in your mouth.