Romeo And Juliet Ice Cream recipe
10 1/2 ounces of cream cheese
14 ounces sweetened condensed milk
10 1/2 ounces cream (25 percent fat content)
1.7 ounces Parmesan cheese
3 1/2 ounces goiabada (brazilian guava paste)
3 1/3 tablespoon water
Serve the ice cream with the hot syrup
Beat the cream cheese, condensed milk and cream in a blender until obtaining a smooth paste. Mix the grated Parmesan and keep in the freezer until solid.
Place the goiabada and water in a saucepan and cook over low heat to dissolve the goiabada and obtain a syrup.
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