Pudding Ice Cream (Great-Granddaughter's Recipe)

Separate the egg whites from the yolks.

In a bowl, mix the can of sweetened condensed milk with the four strained egg yolks.

Add 2 and a half measures (corresponding to the can of sweetened condensed milk) of cow's milk to the yolk and sweetened condensed milk mixture.

Take the mixture from the bowl to the stove and bring to a boil, stirring constantly over high heat.

Beat the egg whites until stiff peaks form using a mixer.

Gently fold the heavy cream (from the can) into the beaten egg whites, using the mixer briefly.

Gently incorporate the cooked mixture from Step 4 (which should be slightly cool) into the whipped cream prepared in Step 6, beating lightly until the final ice cream consistency is achieved.

Prepare the caramel sauce for the pudding mold (the sauce should be prepared separately).

Prepare the sauce by mixing 9 spoons of water with 2 spoons of chocolate drink mix and stirring well.

Pour the pudding ice cream batter into the caramelized mold, covering it completely.

Place the ice cream in the freezer to freeze for a period of 24 hours.

To unmold, quickly heat the bottom and sides of the mold on the stove for about 5 seconds.

Unmold the Pudding Ice Cream onto the serving plate and taste.