Creamy ice cream

  • Time 6 hours
  • Servings 8 People
  • 1 We pour cream into the bow.
  • 2 We call a mixer at not a high speed of 1 minute, and then a big one to such a consistance that when the vent is lifted from the mixer, it's a a little "horse." If you can explain the language, it's got to be some sort of plaster cream. If it takes longer, one butter may come out.
  • 3 We're adding half a cheek and 25 grams of cognac.
  • 4 Move.
  • 5 We're adding the rest of the burial and cognac.
  • 6 Move.
  • 7 We put a consistant in plastic cups or bows and put it in the freezer (preferably until next day, but ready for 5-6 hours).
Nutrition Facts
  • Calories 306
  • Total Fat 24 g
  • Protein 3,4 g
  • Total Carbohydrate 306 g
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