INGREDIENTS:
500 milliliters of cream
3 tablespoons powdered milk
500 milliliters of hot fresh milk
200 grams of condensed teche
3 tablespoons sugar inverted
4 tablespoons sugar
6 packets of coca tea filter
2 teaspoons cream stabilizer for
5 drops of green vegetable dye
150 grams of chocolate chip cookies, chopped
PREPARATION:
Mix in a saucepan the cream, milk powder dissolved in hot fresh milk, condensed milk, invert sugar and glucose. Heat over medium heat until boiling ramp. Remove from heat.
In another pot, boil a quarter cup of water with filter envelopes coca until reduced to one-third of its initial volume. Then pour into the mixture of milk.
Dissolve the stabilizer for ice cream in a tablespoon of the mixture of milk and coca, and add to the preparation with the food coloring. Mix well.
Preparation Cool at room temperature for three hours and turbínela for twenty to thirty minutes in an ice cream maker.
Pour the cream into a bowl and add the chopped chocolate. Mix well and bring to the freezer for an hour.
