Strawberry Farrov egg cream

Not so much as a cold drink, it's been two years since we've had a lot of ice cream, and we've had a new idea with the Farov marshmallow -- a non-fat cream-free egg cream. It's actually the Kashda way. A sugar-free cartha, cooled and evenly mixed with Farov, and then put it in a freezer form that could be used to match the recently made Farov snowcap bread. If you don't make ice cream, you get rid of the ice cream machine, and you don't use it for that. It's easier to put it in the freezer and mix it, and more importantly without washing the machine. Ice cream should not be frozen too hard, so that when it is disturbed it can be packed with resistance and squeezed too hard. Unexpectedly, yogurt ice cream is also dripping too fast and has begun to blur the hairlines before it ends. Let's go. Don't tell me, it's really good. It's fine, it's smooth, it's delicious。