Ingredients (20 servings) Syrup

5 tablespoons of cocoa powder 7 tablespoons of water 1 Bundt Cake Pan (or as desired)

1 small saucepan Cream 1

4 egg yolks 1 can of condensed milk 1 can of regular milk 1 blender 1 large saucepan 1 tray with water Cream 2

4 egg whites 1 can of heavy cream 5 tablespoons of sugar 1 electric mixer

Preparation Method: 2h 24min

Syrup:

In a saucepan, combine cocoa powder and water. Mix until the cocoa dissolves, then heat. Let it thicken. Pour the syrup into the pan, greasing only the bottom. Place the pan in the freezer or freezer.

Cream 1:

In a blender, combine egg yolks, condensed milk, and milk. Blend until well mixed. Transfer the mixture to a saucepan and heat. Stir until it becomes a custard. It must be stirred until thickened (it's important not to let it bubble; otherwise, the cake won't be creamy). Place the saucepan in a tray of cold water to cool the cream.

Cream 2:

Place the egg whites in a mixer and beat until stiff peaks form. Add the heavy cream and sugar, beat again until well mixed. Add Cream 1 and beat again until thoroughly combined. Remove the pan from the freezer and pour in the mixture. Place in the freezer and let it sit for approximately 24 hours until it becomes ice cream. After resting in the freezer, remove the cake from the pan, and it's ready to be enjoyed.

Bon appétit!