Ice cream sandwich recipe
Method of preparation
Cream should be kept cold before being mixed. The biscuits can be replaced with pieces of chocolate but they are very good. Mix egg yolks with 100g sugar, 1 teaspoon vanilla extract and 2 tablespoons ammonia (can be replaced with flour).
Add milk (or water) and everything is put on heated in a vessel that does not catch on very low heat.
Stir continuously until you get the consistency of a cream or yogurt. There must be very hard.
Take off the heat and catch another ship not melt the 50g sugar to caramel all over very low heat for not burn and do not become bitter.
Once melted add the cream and stir quickly. Will remain pieces of caramel will melt over very low heat because the cream will harden very repede.Dupa that melted caramel pieces so cold. In a bowl mix the cream at high speed for 4-5 minutes until very hot. In another bowl, beat egg whites as foam for marshmallows all at high speed. When turning the bowl, foam bat format should stay.
Tel easily incorporate a foam egg whites in cream, put the spoon spoon to not lose a lot of volume. Do not mix very much because they will blend and add the other ingredients.
Add the chocolate cream biscuits with broken pieces, rum and caramel cream over cooled well. Mix all ingredients and placed in the freezer. After 1 hour and stir gently remove then insert and cold for another 1 hour.
Wafer sheets to be easier to handle can be cut into 2 or 4 equal pieces. On a sheet of ice wafer add about 1 cm height, leveled with a butter knife and add the other sheet of wafer.
Rub slightly and shape is filled with ice cream or longer if necessary. So proceed with the other ice sheets all ends up.
Place one another and put them in refigerator .After 3:00 can be devoured!
200ml water or milk
200ml liquid cream (Meggle)
50g sugar for caramel
1 teaspoon vanilla (or 1 sachet vanilla sugar)
2 tablespoons rum
2 teaspoons corn ammonium
2-3 sheets of wafer
3 large chocolate cream biscuits