This is one of those recipes that we read and think: “I have to make it”! I saw it on the orkut community, and it was authored by culinary expert Mauro Rebelo, who has a lot of cool recipes. It’s very tasty, but hey, I’d easily swap it for a macadamia nut Häagen-Dazs hahaha….
Ingredients:
1 can of condensed milk
1 can of whey-free cream
1 box of powdered gelatin of any flavor (I used strawberry)
Preparation mode:
Dissolve the box of powdered gelatin as directed on the package and let it cool slightly. In a blender, beat the condensed milk, cream and prepared gelatin.
Place in the freezer until it hardens a little, it doesn’t need to be completely frozen, but it needs to be very creamy (mine took 2 hours). Remove from the freezer and beat with a mixer for +/- 8 minutes at high speed. It will increase in volume well. Return to the freezer again until it hardens.
Don’t let it soften too much to put it in the mixer. This process makes the ice cream creamy and eliminates ice crystals.
It yields 3 to 4 liters after mixing, because the air incorporated makes it increase in volume.
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