Ingredients:
1 can of condensed milk (397 g)
1 can evaporated milk (354 ml)
2 Tang envelopes in your favorite flavor (usually 25g each)
2 cups of whipping cream (whipping cream)
Preparation:
1. In a large bowl, mix condensed milk and evaporated milk. Add the Tang envelopes and stir well until the dust is completely dissolved in the mixture.
2. In another bowl, beat the whipping cream with an electric mixer until well-mounted and forms firm peaks.
3. Add the milk and Tang mix to the whipped cream. Gently mix with a spatula until everything is well incorporated and has a homogeneous texture.
4. Pour the mixture into a freezer-friendly container, cover and leave it in the freezer for at least 6 hours or until completely firm.
5. Take the ice cream out of the freezer a few minutes before serving so it softens a little and makes it easier to serve.
