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Recipe of Rompope ice cream
Recipe

Rompope ice cream

1h 30 mins
Low
131
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The rompope ice cream is a refreshing dessert, delicious and typical of Puebla since the eggnog was made in the viceroyal convents.
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Ingredients

6 portions
  • 2 cups whole milk
  • 2 cups lyncott cream
  • 20 milliliters vanilla extract
  • 10 egg yolks
  • 1/2 cups sugar
  • 2 pods liquid vanilla
  • 1 cup eggnog

Preparation

Mix the milk, two cups of cream and vanilla (separate the seeds from the pod and put pod and seeds). Heat over low heat until it boils.
Beat the yolks and whiten with the sugar. Then add the eggnog.
Remove the milk mixture from the heat, let it cool a bit and add the egg mixture, heat it over low heat for 5 minutes, remove from the heat and remove the vanilla pods.
Cool a little at room temperature and then put in the freezer or ice cream machine.

TIPS

If you put it in the freezer, then you can liquefy it a bit so it is not so hard.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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