INGREDIENTS
- 200 gm milk jam
- 200 ml milk
- 2 eggs extra fees
- 50 gm sugar
- 1 teaspoon corn starch
DIRECTION
- Prepare custard Pour the milk into a small saucepan. Wear over low heat.
- Whisk the egg yolks with the sugar until the mixture is foamy laundering. Add
- cornstarch and pour hot milk over it.
- Pour back into the baking dish of glass and bring everything over low heat and stir until the mixture thickens (starch facilitates thickening without lumps). Stop cooking.
- Add milk jam in the custard is still hot; mix everything until the milk jam is completely dissolved.
- Beat the egg whites until stiff, gently fold in the custard.
- 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 the mixture. Connect the ice cream maker and let churn for 20 to 30 min. Once the ice is smooth and thick, it stops the machine.
- Put ice in a tray in the freezer and a maximum of 15 days.
- Serve in bowls with whipped cream or small meringues.
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