Grandma’s Famous Ice Cream

In a mixer, combine the can of morfat and half of the sweetened condensed milk, beating for about 30 minutes. As my grandmother says, it needs to be worked very well. Start on low speed, increasing every 10 minutes.

While waiting, chop 250g of chocolate into small pieces and set aside. After 30 minutes, when the mixture resembles whipped cream, place it in the freezer.

In another bowl, mix the evaporated milk and the remaining condensed milk, beating for about 15 minutes on low to medium speed. Meanwhile, mix 4 tablespoons of cognac and 2 tablespoons of Nescafe in a small bowl. Add this creamy mixture to the first bowl from the freezer and beat on low speed until combined and smooth.

Then, add the cognac mixture and chocolate pieces. Pour the mixture into a cake mold and freeze for at least 24 hours.

To unmold easily, fill the sink with hot water and place the cake mold in it for about 1 minute.

Use a knife to loosen the ice cream from the edges, cover the mold with a plate, and flip. Finally, sprinkle additional grated chocolate on top and the ice cream is ready to serve!