200 ml crème patisserie
200 ml milk
4 gelatin sheets
70 g. sugar
1) Heat the sugar with the milk in a saucepan and stir constantly with a whisk to avoid burning.
2) Put the gelatin in a bowl of cold water and when it softens, add it to the pot.
3) When it completely melted, add the cream. Then let the mixture to cool, pour it into molds of your choice and place it in the refrigerator for at least 4-6 hours to freeze.