Ingredients:
175 ml passion fruit juice (3/4 cup)
393g condensed milk (1 can)
300 ml milk cream (very cold)
5 g unflavoured gelatin (diluted in 5 tablespoons of very hot water)
100g chocolate chips
for the cover
350g chocolate coating
250 ml hot milk cream (1 cup)

Preparation:

1. In a container, pour the passion fruit juice and condensed milk.

Mix well

2. Add the very cold cream of milk and mix.

Then add the unflavored gelatin (diluted in 5 tablespoons of very hot water). Mix well

3. Mix well and pour into disposable cups.

Freeze for about 5 hours.

4. Melt the chocolate couverture in the microwave or in a bain-marie then add the hot cream.

Mix well and let cool.

5. Unmold and pass the ice cream through the chocolate and hold for a few seconds. Finally put in the fridge for 10 minutes