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1tassedesucre
Unepincéedesel
2oncesdecarrésdechocolatsemisucré
finementhaché
2œufsbattus
¾tassedecrème10%M.G.
½tassedecrèmeàfouetter
1cuillèreàcaféded’extraitdevanille
Mélangez le lait, le sucre, le sel et le chocolat dans une c
asserole. Cuisez à feu moyen en
tournantcontinuellementjusqu’àcequelechocolataitfonduetquelemélangecommence
àbouillir.Versezlentementenviron1tassedemélangechauddanslesœufsbattus.Ajoutez
lesœufs au mélangechaudrestant. Cuisezà feu moyentouten tournantjusqu’àce que le
mélang
eaitépaissi(2minutes).Versezlacr ème10 %M.G.,lacrèmeàfouetteretlavanille.
Couvrezetréfrigérezpendant2heures.
Versezletoutdanslebacàcongeleretcongelezcommeindiquéàlapage3.
CREMEGLACEEAUXNOIXETALACANNELLE
11/
2 tassedelaitentier
1tassedecrème1%M.G.
½tassedecrèmeàfouetter
¾tassedesucre
1tassedenoixbroyées
1¼cuillèreàcaféd'extraitdevanille
1/3 cui llèreàcafédecannelle
Unepincéedesel
Mélangezbientouslesingrédients,versezdansleba
càcongeler.
CREMEGLACEEAUCHOCOLATETDOUBLEDOSED’AMANDES
11/2 tassedelaitentier
¾tassedesucre
Unepincéedesel
2oncesdecarrésdechocolatsemisucréfinementhac2œufsbattus
1½tassedecrèmeàfouetter
1cuillèreàca
ded’extraitdevanille
2cuillèresàcaféd’extraitd’amandes
1tassed’amandesenpoudre
Mélangez le lait, le sucre, le sel et le chocolat dans une casserole. Cuisez à feu moyen en
tournant continuellement jusqu’à ce que le chocolat ait fondu et le mélange commence à
bouillir. Versez lentement 1 t
asse de mélange chaud dans les œufs battus. Versez les œufs
dans le mélange chaud restant et continuez à cuire à feu bas jusqu’à ce qu’il devienne
légèrementépais(23minutes).Retirezdufeu.
Versezlacrèmeàfouetter,lavanille,l’extraitd’amandesetlesamandesenpou
dre.
Couvrezetréfrigérezpendant2heures.
Versezletoutdanslebacàcongeler.
23


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