INGREDIENTS
- 1 can evaporated milk 410 ml
- 20 ml mint syrup quality
- 20 ml of liquid cream
- 2 tablespoon sugar (in the original recipe 4)
- 2 teaspoon cornflour
- 2 tablespoon crunchy chocolate balls or lack of chocolate chips
HOW TO MAKE
- Dissolve the cornstarch in the mint syrup.
- Add the icing sugar. Whisk to dissolve the sugar.
- Add the condensed milk and cream, and chocolate balls
- Refrigerate until mixture is cold
- Pour into ice cream maker and churn the time required for making ice
- This ice has the advantage of not becoming too hard in the freezer, which significantly shortens waiting time for rounding (and this is an advantage for sudden cravings!)
- It can be eaten alone, of course, but I also remember having served as an accompaniment a chocolate marquise replacing the custard, I do not say that ...
eggless ice, ice mint easy
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