Ingredients:

-2 cups powdered milk.

-Two and a half cups of water.

-2 tablespoons of sugar.

-Two small bars of chocolate.

-Cream 1 tin.

-Ovaltine 3 tablespoons.

Ovaltine is the brand of milk flavoring product made with malt extract, sugar, and whey.

-1 teaspoon of liquid glucose.

-Condensed milk half a tin.

-Mix 2-3 tablespoons of gelatin.

Gelatin is a translucent, colorless, flavorless food ingredient.

-1 table-spoon of CMC powder.

CMC powder is used to stabilize emulsions in various products including ice cream.

-1 table-spoon of cornflower.

Method:

1. Powdered milk, water, condensed milk, sugar, ovaltine and cornflower should be blended together.

2. Pour the mixture into the pan and add chocolate. When it becomes thick, you have to lower it and mix the liquid glucose.

3. After it cools down, CMC and gelatin should be mixed. After cooling, mix the cream and beat.

4. The mixture should be stored in the deep freezer for 2 hours. You have to beat it out four or five times after two hours.

5. The last time you have to make merang and put it together. Beat 2 egg whites and 2 tablespoons of powdered sugar together to make merang.

6. The final deposit should be combined. Serve 5 to 6 hours after freezing.

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