Polvorón ice cream

Preparation

1. Before starting the recipe, we reduce the polvorones to flour by crumbling them with our hands or with a mincer.

2. Now we vigorously beat the egg yolks with the sugar and add the warm milk mixing with the whisk

3. We bring this mixture to a stable and very slow heat so that it thickens, stirring continuously and without the cream coming to a boil.

4. Outside the fire, add the ground polvorones to this cream and mix.

5. Whip the cold cream and add it to the previous cream

6. Fill a mold with the mixture and freeze for about 4 hours, stirring every hour so that the ice cream does not crystallize.