Vanilla and corn grills

  • Time 1 hour
  • Servings 4 People
  • 1 Open the oven up to 150 degrees, put it on on the pallet, glued with pearls, corn cereal, and wrap it up for 15 minutes. Get out and completely rest.
  • 2 For the grills, caramelize one glass of sugar in the fathode. The caramel must be of deep nuance. But don't stop her, or she'll burn and burn. Prepared caramel, quickly reset two glasses of corn cereal, put a sea salt, let it cool, and then cut a knife to pieces of desired size.
  • 3 Make a 50-ml-m-ml-m of milk, leave it.
  • 4 Six glasses of cereal, get the rest of the milk, move it and leave it for 20 minutes. Sew milk through small sieto, remove the cereal.
  • 5 In a small stein, connect milk (2 glasses), creams, 2/3 sugars, salt cheeks, vanilla seeds, cross, put on a medium fire, get close to boiling, dive, grieve milk and varita, constantly laughing and stunning. Take off the fire, add cream cheese, cross uniforms. Stick to the room temperature, after which, take the night to the refrigerator. Put the ice cream in the container and take it to the freezer for at least four hours before it's cold.
  • 6 If you don't have a frieser, put the ice cream in in the container, take it to the freezer and reschedule the contents of the container every 20 to 30 minutes before the whole freeze. Sew the pieces of the grill just before the bed.
Nutrition Facts
  • Calories 1438
  • Total Fat 34,6 g
  • Protein 21,8 g
  • Total Carbohydrate 1438 g
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