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DanskDansk
OPSKRIFTER
VANILLE-IS
250 ml sødmælk (fedtprocent 35%), 100 g sukker, 2 æg (str. 60), 450 g fløde (fedtprocent 30%) 1 tsk
vanille.

Varm mælken op i en lille kasserolle samtidigt med, at æg og sukker røres ud i en skål for sig.

Hæld langsomt den varme mælk over æg og sukker-blandingen alt imens der røres.

Hæld det hele i kasserollen og varm blandingen op, uden at den kommer til at koge samtidigt med,
at der røres, indtil tilberedningen begynder at blive fast og får en cremet konsistens.

Lad blandingen afkøle ved stuetemperatur. Tilsæt fløde og vanille under omrøring.

Stil blandingen i køleskabet (minimum 12 timer).
Varianter :

Opløs 2 tsk pulverkaffe i den varme tilberedning.

Erstat vanillen med 2 tsk myntesirop.
CHOCOLADE-IS
250 ml sødmælk (fedtprocent 35%), 100 g sukker, 80 g kakao, 1 æg (str. 60), 450 g fløde (fedtprocent
30%), 1 tsk vanille.

Rør mælk, æg og sukker sammen i en lille kasserolle.

Varm blandingen op ved svag varme, uden at den kommer til at koge, alt imens der røres, indtil
tilberedningen begynder at blive fast og får en cremet konsistens.

Tilsæt herefter kakao under omrøring, indtil blandingen er homogen.

Lad blandingen afkøle ved stuetemperatur.

Tilsæt fløde og vanille under omrøring.

Stil blandingen i køleskabet (minimum 12 timer).
IS MED ROM OG ROSINER
120 rosiner, 100 ml rom. Hæld rom over rosinerne og lad dem hvile under tildækning en nats tid. 250 ml
sødmælk (fedtprocent 35%), 100 g sukker, 2 æg (str. 60), 450 g fløde (fedtprocent 30%).

Varm mælken op i en lille kasserolle samtidigt med, at æg og sukker røres ud i en skål for sig.

Hæld langsomt den varme mælk over æg og sukker-blandingen, alt imens der røres.

Hæld det hele i kasserollen og varm blandingen op, uden at den kommer til at koge, samtidigt med
at der røres, indtil tilberedningen begynder at blive fast og får en cremet konsistens.

Lad blandingen afkøle ved stuetemperatur.

Tilsæt fløde under omrøring og stil blandingen i køleskabet (minimum 12 timer).

Tilsæt rosinerne, der har trukket i rom, når apparatet er startet og så snart, tilberedningen begynder
at få konsistens.
YOGHURT-IS MED CITRON
300 g yoghurt naturel, 3 spsk (50 g) fed creme-fraîche (fedtprocent 42%),
170 g sukker, 250 ml citronsaft.

Rør yoghurt, creme-fraîche og sukker godt sammen, indtil sukkeret er helt opløst.

Tilsæt citronsaft under omrøring.
82


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