If yesterday we heated the ovens for the delicious chicken soufflé with cheese , today we will cool off with a delicious ice cream…
From the beginning of summer until late autumn, we don't miss the ice cream. Milk ice cream is in great demand and I am happy, because it is very easy to make and I can juggle the ingredients very easily. This time I added some yogurt, buffalo fat yogurt and a wonderful ice cream came out.
The heat outside doesn't help me at all when it comes to posing ice cream, but you have to do it too, to see how good it is.
100 g milk powder
250 ml milk
1 can of condensed milk (400g)
250 ml whipped cream
300 g fat yogurt
Mix the milk with the yogurt, condensed milk and whipped cream. Then slowly pour over the powdered milk, mixing gently with the mixer or even with a spoon.
Taste it! If you find it too sweet, "dilute" it with milk or yogurt.
Put the dish in the freezer for about 2 hours. Remove the bowl and mix with the vertical blender, to break the ice needles. Put back in the freezer until completely frozen.