Ingredients
- 1 l (33,8 fl oz) milk
- 350 g (12,3 oz) sugar
- 6 egg whites
- 50 ml (1,7 oz) rum
- 100 g (3,5 oz) cornstarch
- 2 tsp vanilla sugar (1 vanilla pod)
- 2 tbsp limoncello
Directions
- Make a paste out of cornstarch and 2-3 tbsp of milk. Start by adding a smaller amount of milk (50 ml – 1,7 fl oz) to the cornstarch, and gradually increase it while stirring until you achieve a smooth paste. (the amount of milk may vary between 60 ml – 100 ml)
- Add 350 g sugar over the rest of the milk (900 ml – 30 fl oz) and blend until sugar is dissolved.
- Add 50 ml rum (or rum essence), 2 tsp vanilla sugar and 2 tbsp of limoncello and blend.
- Dissolve the cornstarch-milk paste in sweetened and flavored milk.
- Beat the egg-whites until stiff (dense foam).
- With circular and ample moves, blend the egg whites foam with the milk-cornstarch mixture.
- Freeze the mixture for at least 8 hours.
- Serve with whipped cream and crushed almonds.
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