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ngheat de ciocolat Reet dinThe perfect Scoop de David Lebovitz Ingrediente: 500 ml smntn dulce 21 g (3 linguri) cacao de buna

calitate 140 g ciocolat neagr 250 ml lapte integral puin sare 5 glbenuuri mari jumtate de linguri extract de vanilie *nuci prjite

Metod: nclzim 250 ml de smntn mpreun cu cacaoa, amestecnd bine cu telul. Cnd ncepe s fiarb dam focul mai mic i mai lsm 30 de secunde pe foc, amestecnd permanent s nu se lipeasc. Lum vasul de pe foc i adaugm ciocolata tiat buci, amestecnd pn aceasta se topete, apoi adugm i restul de smntn dulce i omogenizm bine. Turnm compoziia rezultat ntr-un castron i lsm deoparte s se rceasc. nclzim laptele cu sarea i zahrul pn se topete acesta apoi turnm compoziia peste glbenuuri. Punem compozitia napoi n crati i o gtim la foc mic, amestecnd continuu, pn crema se ingroa i acoper lingura. Turnm amestecul peste crema de ciocolat, adaugm nucile prjite i curaate de coaj i vanilia i lsm s se rceasc la temperatura camerei sau ntr-o baie de ghea. Punem amestecul la frigider pn se rcete suficient pentru a fi pus in maina de ngheat.

Chocolate Ice Cream from The Perfect Scoop by David Lebovitz Ingredients: 2 cups heavy cream 3 tbsps unsweetened Dutch-process cocoa powder 5 oz bittersweet or semi-sweet chocolate, chopped 1 cup whole milk 3/4 cup sugar pinch of salt 5 large egg yolks 1/2 tsp vanilla extract *roasted walnuts Method: Warm 1 cup of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and stir in chocolate until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as much as possible. Set mesh strainer atop the bowl. Warm milk, sugar, and salt in the same

saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan. Stir mixture constantly over medium heat making sure the scrape the bottom and corners, until the mixture thickens and reaches nappe consistency. Pour custard through strainer and stir it into the chocolate until smooth, then stir in the vanilla. Continue to stir over ice bath until cool. Refrigerate the mixture to cool thoroughly and then freeze it in your ice cream machine per the manufacturers instructions. Yields 1 quart.