TRIPLE CHOCOLATE ICE CREAM BLOCK: Easy Recipe!

In a stand mixer, beat the four egg whites with two tablespoons of sugar until stiff peaks form, so they don't run when inverted.

In a saucepan, combine the sweetened condensed milk, one carton of heavy cream, the 320ml of whole milk, the four separated egg yolks, and the four tablespoons of chocolate powder (or cocoa/chocolate drink mix).

Heat the mixture from the saucepan over low heat, stirring only until warmed and lukewarm, without allowing it to boil.

Remove the saucepan from the heat and, very carefully and gently, fold the stiff egg whites into the lukewarm mixture, using light movements to maintain volume and achieve a frothy consistency.

Pour a portion of the frothy mixture into a loaf pan (about 9 inches in diameter) and begin layering with the chocolates/candies of your choice, covering with the rest of the cream mixture on top.

Place the ice cream block in the freezer for approximately 12 hours, or until completely firm.

Prepare the drizzle by melting the 180g of white chocolate and mixing it with half a carton of heavy cream.

Unmold the ice cream block and cover it with the prepared white chocolate drizzle, decorating to taste with shredded coconut, more candies, and/or mint leaves.