Ingredients
2 egg whites
126 gr sugar
400 gr condensed milk
50 ml green Chartreuse
Preparation
- Beat the egg whites until stiff and add the sugar.
- Beat the condensed milk which should be very cold with the liquor and add them to the stiff egg whites.
- Refrigerate. After 2 hours beat the ice cream to break the crystals which are formed and refrigerate again.
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