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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Ingredients6 portions
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.
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