Simple Ice cream cake and Tingling II Options

Simple Ice cream cake and Tingling II Options
OR - Option:
Cream I:
Ingredients:
4 large egg yolks
1 can of condensed milk
2 cans of cow's milk, the use of condensed milk measurement.
Blend the three (3) first ingredients,
then take the fire stirring constantly until thickened, is a thin cream, for 10 'minutes. Leave to cool for 20 'minutes.
Cream II:
4 egg whites beaten stiff
4 tablespoons (soup) full of sugar
1 can of cream without serum or 1 box
Hit the mixer the egg whites, then add sugar, mix well, until one sigh of dough, add the cream without cold saline gradually and slowly with a spoon, until a uniform mass.
Caramel:
5 tablespoons (soup) full of sugar
1 tablespoon (soup) of cold water
Dissolve the sugar, wet with water, until a caramel, guarana color, not too dark that bitter.
Hole form in the center, greased with butter, then spread the caramel over the side and across the cone, let it cool.
Over the caramel to chocolate syrup.
Chocolate syrup:
Cold glass of water ¼ (cold room).
3 tablespoons (soup) and filled with chocolate powder
Mix the water with the chocolate, pour over the caramel, ready and cold.
"The chocolate syrup is not going to fire."
Prepare the way of Ice Cream Simple:
Mix the two creams, beat with the whisk, or mixer, until a homogeneous mass.
Place the cream in a form of shallow aluminum, as with caramel sauce and above this the chocolate syrup.
Lead to the freezer to harden for 12 hours.
To put unmolding the form of ice cream in a pan, with half boiling water.
Leave for 3 'minutes.
Spend a hot knife around the shape, and also the cone being careful not to hurt the ice cream.
Then tap the form above the sink to loosen the dough.
Turn the ice cream cake in a dish cake dish and pour the syrup is left over. The syrup is runny and very beautiful.
Store in freezer up to an hour before serving.
Take 15 "minutes before serving.
II - Option:
Ice cream cake Anthill:
Do the same to the simple ice cream cake.
Use the same ingredients of plain ice cream cake up,
The difference is that you add the "chocolate sprinkles", see below the amount.
After the ice cream ready and already out of the freezer it should already be pasty.
To facilitate dividing the dough into two portions.
Mix the first portion half the chocolate sprinkles, do the same procedure with the other half of the ice cream, then mix the two parties.
Taking the freezer within a hole in the form of caramel center and above this a chocolate syrup for 8 to 12 hours.
To put unmolding the form of ice cream in a pan, with half boiling water.
Leave for 3 'minutes.
Spend a hot knife around the cone and being careful not to hurt the ice cream.
Hit the way over the sink to loosen the dough.
Turn the ice cream cake in a china cake plate and throw the syrup is left over. The syrup is runny and very beautiful.
Store in freezer up to an hour before serving.
Take 15 "minutes before serving.
Note:
* The Ice Cream Cake Anthill can do without the caramel and without chocolate syrup *. It's your choice.
Grease the pan with butter before putting the mass of ice cream.