Ingredients:
175 ml passion fruit juice (3/4 cup)
393g condensed milk (1 can)
300 ml milk cream (very cold)
5g unflavored jelly (diluted in 5 tablespoons of very hot water)
100g chocolate chips
Pour the couverture
Chocolate coating 350 g
250 ml hot milk cream (1 cup)
Preparation:
- Place passion fruit juice and condensed milk in a container. Mix well
- Add the very cold milk cream and mix. Then add the unflavored jelly (diluted in 5 tablespoons of very hot water). Mix well
- Mix well and pour into disposable glasses. Freeze for about 5 hours.
- Melt the chocolate couverture in the microwave or in a bain-marie then add the very hot milk cream. Mix well and let cool.
- Unmold and dip the ice cream in the chocolate and hold for a few seconds. Finally, refrigerate for 10 minutes.
