Elaboration

  1. We begin by soaking the gelatine leaves in cold water. Next, beat well the cream and mix with condensed milk. Prepare the mold: choose a rectangular, I got wet with water and lined with plastic film.
  2. We removed a cup of the mixture and add the drained gelatine leaves very. We laps until gelatin is dissolved on low heat. Add, little by little, This prepared the rest of the cream, candied fruit and chopped. We miss him all the mold and put it in the freezer until very firm.
  3. To make the coverage, together the chopped chocolate with the cream, butter and milk. Put these ingredients in a water bath, stirring until a smooth cream. Remove from heat and let cool slightly.
  4. After the freezing time required, Take out the ice cream and watered with cold chocolate cream. With a spoon will do drawings, or decorate with what you want, in this case, chocolate covered almonds.

This ice cream out about eight servings. I propose other variations for the filling: nuts, dried berries, figs, fruit in syrup, raisins,… as you see, There are many options. If you decide to spend (about 50 gr. could use), I recommend you let them marinate previously three tablespoons port wine, will give an exceptional touch cold. Bon appetite!