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Touron ice cream

Touron ice cream by René Espart, a Tompress customer

By René Espart, a Tom Press customer.

1 packet of soft touron (from Spain or Andorra) 300 g
25 cl of very cold full fat pouring cream
10 cl of milk
50 g. of fine caster sugar
4 egg whites
1 pinch of salt

Take the touron out of its packet and dry it on some kitchen paper.
Cut it into two equal pieces
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