Ingredients:
175 ml passion fruit juice (3/4 cup)
393g condensed milk (1 can)
300 ml milk cream (very cold)
5 g unflavored gelatin (diluted in 5 tablespoons of very hot water)
100g of chocolate chips
for the coating
350 g chocolate coating
250 ml of hot milk cream (1 cup)
Preparation:
Pour the passion fruit juice and condensed milk into a container.
Mix well.
Add the cold milk cream and mix.
Then add the unflavored gelatin (diluted in 5 tablespoons of very hot water). Mix well.
Mix well and pour into disposable cups.
Freeze for about 5 hours.
Melt the chocolate couverture in the microwave or in a double boiler, then add the hot milk cream.
Mix well and let cool.
Unmould and pass the ice cream through the chocolate and hold for a few seconds. Finally put in the fridge for 10 minutes.
