03 Feb Sweets

Creamy Paçoquita Ice Cream


- 1 liter of milk

- 1 jar of Creamy Paçoquita

- 1 tea-cup of sugar

- 1 tablespoon of neutral stabilizer powder

- 1 can of condensed milk

- 1 tablespoon of emulsifier

- 1 can of heavy cream

- 4 crumbled Paçoquitas


In the blender, mix the milk, Creamy Paçoquita, sugar, and stabilizer. Pour the mixture into a bowl and put it in the freezer for 3 hours or until it starts hardening. Put it in the mixer, add condensed milk, emulsifier, and mix until the volume is doubled. Add heavy cream and crumbled Paçoquita bit by bit, until fully mixed. Put it in a closed pot and then in the freezer for 5 hours, or until it is very solid. If you serve it in an ice cream cone with topping, it will be even more delicious!