Homemade Ice Cream with Glazed Curd Bar Chunks
A simple no-churn ice cream typically made at home in summer.
Ingredients
- Glazed curd bar with condensed milk 4 pcs
- Heavy cream 33% 300 ml
- Condensed milk 100 g
- Vanilla sugar 10 g
We add only what we sell. The rest is up to you.
Method
- Chill the cream in the fridge for at least an hour.
- Whip the cold cream with a mixer until soft peaks form.
- Add the condensed milk and vanilla sugar, gently fold together.
- Cut the curd bars into small pieces.
- Fold the curd bar pieces into the cream mixture.
- Transfer the mixture to a container with a lid and freeze for 5 hours.
- Let the ice cream sit at room temperature briefly before serving.
