Ice cream pudding with syrup is a dessert that combines the creaminess of ice cream with the richness of caramelized syrup, resulting in a real temptation for sweet tooths. The ice cream base, usually made with cream ice cream, is incorporated into a mold and frozen until firm. The syrup, made from melted sugar, is added on top of the pudding before serving, creating a sweet and crunchy contrast that melds with the softness of the ice cream.
This dessert is an explosion of flavors and textures, ideal for ending a meal on a high note, providing a cold and comforting experience for palates eager for sweetness. The Ice Cream Pudding with Syrup is an example of how simplicity can result in an extraordinary treat, perfect for special occasions or to cool off on a hot day.
- 1 can of condensed milk
- 2 Tablespoons of cornstarch
- 500 ml milk
- 4 eggs
- 1 can of heavy cream
Syrup
- 1 cup chocolate powder (Nescau type chocolate is not suitable)
- 2 cups milk
Beat 4 egg whites until stiff and set aside.
Then beat the condensed milk, cornstarch, milk and egg yolks with a whisk.
Then put it in a saucepan and bring to the boil until it forms a cream, stirring constantly, and let it cool, preferably in the fridge.
Then, once the cream is cold or chilled, mix the cream without whey into the cream, mix very well with a whisk, then mix in the egg whites that have been set aside.
Syrup
Mix the chocolate with the milk and bring to the boil, stirring constantly, until it forms a slightly thick syrup. To pour it into the mold, use only half of the syrup and set the other half aside.
Assembly
After spreading it in a pudding tin with a hole in the middle, pour half of the chocolate syrup into the bottom of the tin, then pour in all the cream and put it in the freezer and leave it there for a night or at least 12 hours, the longer the better.
Then, once it's completely frozen, put it in the pan and heat it up quickly "just a little" to help it unmold, turn it out onto a plate, or leave it in the pan even if you don't need to take it to the table, as it melts very easily.
Then, when it's time to serve, you can use the chocolate syrup you only used half of and pour it over each piece you're serving.
Now just sit back and enjoy this easy-to-make delight.
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