ICE CAPPUCCINO (LIGHT VERSION WITHOUT MILK)

INGREDIENTS (for 500 ml of ice)

•  250 ml of soy milk
•  30 g of powdered cappuccino without sugar
•  2 eggs
•  25 g of white sugar
•  1 teaspoon cornstarch
•  3 tablespoon Canderel sweetener shave based sucralose (equivalent to 30 g of sugar)
•  If you did that already sweetened cappuccino, put 55 g of powder and remove the white sugar

 
HOW TO MAKE

• Put the freezer bowl in the freezer least 12 H before preparation.
• Separate the whites from the yolks and beat the whites until stiff. Book.
• Make the custard Pour the milk into a small saucepan. 
• Wear over low heat, stirring regularly until the milk simmer.
• Whisk the egg yolks with the sugar until the mixture is foamy laundering. 
• Add cornstarch and pour the milk over it. 
• Mix well and pour back into the pan.
• See everything on low heat and stir until the mixture thickens, like a custard (starch thickening facilitates without lumps). Stop cooking.
• Add powdered cappuccino and sweetener. 
• Gently fold egg whites beaten stiff. Let cool and reserve in refrigerator at least 1 hour.
• Remove the bowl from the freezer and cold storage place inside the ice cream maker.
• Pour cooled.
• Connect the ice cream maker and let churn for 20 to 30 min. Once the ice is thick and creamy, stopping the machine.
• Put ice in a tray in the freezer and a maximum of 15 days.