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10.4. Chokoladeis
Ingredienser (1-2 porti-
oner) Tilberedning
1 æg (størrelse M)
45 g sukker
85 ml mælk 3,5% (kold)
140 ml piskefløde (kold)
8 g agavesirup
45 g mørk overtrækschoko-
lade
1 knivspids salt
1 pakke vaniljesukker
Pisk ægget sammen med sukkeret og agavesirup-
pen til en ensartet masse i en beholder.
Opvarm mælken i en gryde på komfuret (må ikke
koge), og rør den langsomt i æggemassen, tilsæt
derefter salt og vaniljesukker.
Rør ligeledes den hakkede chokolade i den varme
masse og fortsæt med at opvarme forsigtigt, indtil
chokoladen er helt smeltet.
Kog ismassen op én gang, og lad den derefter sim-
re ved lav varme, indtil massen er tyktflydende, tag
den derefter af komfuret og tilsæt piskefløden.
Lad den færdige ismasse afkøle til stuetemperatur,
og stil den i køleskabet i 2 timer.
Hæld den forkølede ismasse i ismaskinen.
Vælg knappen "Is" for at starte fremstillingsproces-
sen.
Tilberedningstid: ca. 70 minutter (tiden kan variere af-
hængigt af den ønskede konsistens.
212


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