Calories
722 kcal
Protein
7 g
Fat
54 g
Carbohydrates
52 g
Pour the cold cream into a bowl. Start whipping it with a mixer at low speed. As the cream thickens, increase the speed and whip until it reaches soft peaks. Continue whipping at the lowest speed, gradually pouring in the cold condensed milk until well combined.
Pour the mixture into molds and insert the sticks. If you don’t have such molds, you can use small cups. Put the mold in the freezer until completely solidified.
Melt the butter and chocolate in the microwave. The glaze topping should be smooth and fluid. Carefully take the ice cream out of the molds. Pour the glaze on top of the ice cream portions. Pour the glaze over the ice cream portions and place them again in the freezer for a bit to allow the glaze to freeze. Enjoy your homemade ice cream with a decadent chocolate glaze topping!
Before cooking, cool the cream and the dish in which you will be whipping it.
Choose natural products without milk fat substitutes.
How do you know if the cream is whipped enough? The creamy mass should retain its shape and not spread. Stop beating at this point. Otherwise, the cream will turn into butter.
Bon Appetit!
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