Assemble the egg yolks with 100 gr of sugar.
- Put the milk with the glucose in a saucepan and dilute. Then, the Torta del Casar is added together with the rest of the ingredients and it is crushed.
- Add the assembled buds, mix them and put them in the freezer.
- In the presentation glass, a dash of Pedro Ximénez is served, one or two balls of ice cream are added, and it is decorated with walnuts.