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Ice cream with condensed milk and eggs
Ice cream with condensed milk and eggs

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Preparation Time

4 h

Cooking Time

10 min

Serves

10

Difficulty

Categories

Ice cream

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Ice cream with condensed milk and eggs

Maksym

@lekting

0.0

Ice cream with condensed milk and eggs turns out softer, smoother, and more uniform in texture than without them. This is due to the fact that the yolks act as a thickener for milk and cream in the recipe. Simply put, they help water and fat come together. And thanks to this union, fewer ice crystals form in the ice cream. It turns out to be plastic in composition and rich in taste. Naturally, the French came up with the idea of ​​adding eggs to ice cream. They really know a lot about desserts! So let’s give in to temptation and try to cook another masterpiece of the famous cuisine. Moreover, there is nothing complicated about it: heat, stir and freeze! The result is worth it, believe me!

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