Whisky sorbet

INGREDIENTS 4 PEOPLE 370 g of condensed milk, 200 ml whipping cream, 100 ml of whisky, 100 g sugar, 8 eggs.

CASE melt condensed milk in a quarter of a liter of water.

Place the sugar in a saucepan on the heat and cook until it is caramelized.

Pour the cream and milk, Cook until it has solidified and then add the liquid.

Separate the egg yolks from the whites.

Pour little by little.

Caramelized milk over the egg yolks, stirring constantly, and cook in a Bain-Marie to slightly thicken the cream.

Add the liqueur and let it cool.

Combine the egg whites and place in freezer for 5 hours.

After blend for a few minutes just to give it the texture of a sorbet.

Split it into two cups and leave in freezer for 30 minutes before serving.