Part 2/6:
1 box (395 g) of condensed milk (feel free to use a condensed milk substitute for a more economical option)
1 box (200 g) of cream
1 tablespoon of liquid glucose (this can also be substituted with powdered glucose)
170 g of natural yogurt
Blending the Base
Start by combining the cold water, milk powder, neutral stabilizer, condensed milk, cream, liquid glucose, and natural yogurt in a blender. Blend the mixture for about 5 minutes until smooth. The beauty of this recipe is that there’s no need for a complicated freezing process; just blend and transfer the mixture to a mixing bowl.