Ice Cream Pudding

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Introduction: Ice Cream Pudding

I am not a Chef kind of person, I don't own any fancy kitchen appliances, but I do have a sweet tooth and would love to be able to make desserts at home!

This is an adaptation of a Brazilian dessert. It's a deliciously sweet cream, topped with chocolate ganache, frozen to resemble ice cream. The original one requires a mixer or painfully whisking egg whites by hand. However, this version requires no electric appliances!

This dessert is easy to make, tastes great, and can be made by anyone who owns a pan!

Step 1: Ingredients

Ganache Topping

  • 250 ml Light Cream (1 small bottle)
  • 160 g Dark Chocolate

Pudding

  • 395 g Sweetened Condensed Milk (1 can)
  • 100 ml Milk *
  • 2 egg yolks
  • 250 ml Light Cream (1 small bottle)

*If you don't own a measuring jug, you can use the condensed milk can to measure it: 100 ml is about 1/3 of the can filled with milk.

Step 2: Preparing the Topping

The ganache can be prepared in a microwave or on a stove.

Microwave:

Mix the chocolate and the light cream in a microwave safe bowl and put it in the microwave for 30 seconds. Remove from the microwave and give it a stir (the chocolate will not be completed melted yet). Put it back for 30 more seconds, then stir until the chocolate is completely melted, and it looks like the picture. Pour the mixture into a cake mold and put it in the freezer, any freezer safe container can be used instead of the cake mold.

Stove:

Mix the chocolate and the light cream in a saucepan. Heat it on low heat until the chocolate starts to melt. Remove from heat and stir it until all chocolate has melted and it looks like the picture. Pour the mixture into a cake mold and put it in the freezer, any freezer safe container can be used instead of the cake mold.

Step 3: Preparing the Pudding

While the topping is on the freezer, let's make the pudding.

Mix the condensed milk, the milk, and the yolks in a saucepan. Stir it constantly until the mixture bubbles and thickens a little.

Remove from the heat and add the light cream, stir until it's all combined.

Remove the mold from the freezer and pour the cream on top of the ganache.

Put it back in the freezer for at least 4 hours.

Step 4: Unmold, Garnish and Serve

Remove the pudding from the freezer, place a plate on top of the mold, and flip it upside down, warm the mold and the pudding will slide off it.

Garnish with some fresh fruit, and it's ready to serve!

Enjoy!

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