For the ice cream base
4 egg yolks
1 can of condensed milk
2 times the same measure of milk
4 egg whites
6 tablespoons of cornstarch
1 can of heavy cream
1 tablespoon of rum extract
For the topping
9 tablespoons of water
5 tablespoons of chocolate chips
For the truffles
500g of dark chocolate
1 can of heavy cream without serum
1 tablespoon of unsalted butter
3 tablespoons of corn syrup
Cocoa powder
For the ice cream base
4 egg yolks
1 can of condensed milk
2 times the same measure of milk
4 egg whites
6 tablespoons of cornstarch
1 can of heavy cream
1 tablespoon of rum extract
For the topping
9 tablespoons of water
5 tablespoons of chocolate chips
For the truffles
500g of dark chocolate
1 can of heavy cream without serum
1 tablespoon of unsalted butter
3 tablespoons of corn syrup
Cocoa powder
Ice Cream Base
Melt the egg yolks, condensed milk, and milk over low heat, whisking constantly
Cook for 5 minutes and then let it cool to room temperature
Next, beat the egg whites until stiff peaks form, then add cornstarch, heavy cream, and rum extract
Mix everything together and reserve
Combine the two reserved mixtures until smooth. Reserve
Topping
Mix the water with the chocolate chips
Truffles
Place all ingredients (except cocoa powder) in a microwave-safe bowl and cook for 2 minutes
Remove from the microwave and mix well, then let it cool and shape into truffle form, coating with cocoa powder
Molding
Place the topping at the bottom of a 25cm diameter mold
Next, pour the ice cream base into the mold, followed by the truffles, allowing them to sink gradually
Cover with plastic wrap and freeze for 12 hours
After that, remove from the mold and decorate with melted chocolate.
