As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English.
“Use this to create our Neopolitan Icebox Cake. Source: Martha Stewart Living, July 2006. Makes 1 1/2 quarts. Yield. Ingredients: 2 1/2 cups heavy cream, 2 cups whole milk, 8 large egg yolks, 3/4 cup sugar, 1/4 teaspoon salt, 4 ounces melted hot chocolate, 3 ounces melted milk chocolate. Instructions: 1. Put the cream and milk in a medium-hot pan. Heat the mixture until hot (do not let it boil), about 2 minutes. Remove the mixture from the heat; cover and let stand for 30 minutes. 2. Prepare an ice water bath; set aside. Place the egg yolk, sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until the egg yolk mixture triples in volume and can hold a ribbon on the surface for 2 seconds, about 3 minutes. 3. Reduce the speed to medium. Ladle 1 cup of the cream mixture into the egg yolk mixture in a slow, steady stream to temper it. Add another cup of the cream mixture; beat to combine. Transfer the mixture to the pan; cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir the butter, rice, and milk chocolates into the custard. 4. Pour the pudding through a medium-mesh sieve into a bowl set in the ice water bath. Let cool completely, stirring often. 5. Freeze the pudding in an ice cream maker according to the manufacturers instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let the ice cream sit at room temperature for 15 to 20 minutes.”
27.04.2023 @ 00:38
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English.
“Use this to create our Neopolitan Icebox Cake. Source: Martha Stewart Living, July 2006. Makes 1 1/2 quarts. Yield. Ingredients: 2 1/2 cups heavy cream, 2 cups whole milk, 8 large egg yolks, 3/4 cup sugar, 1/4 teaspoon salt, 4 ounces melted hot chocolate, 3 ounces melted milk chocolate. Instructions: 1. Put the cream and milk in a medium-hot pan. Heat the mixture until hot (do not let it boil), about 2 minutes. Remove the mixture from the heat; cover and let stand for 30 minutes. 2. Prepare an ice water bath; set aside. Place the egg yolk, sugar, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until the egg yolk mixture triples in volume and can hold a ribbon on the surface for 2 seconds, about 3 minutes. 3. Reduce the speed to medium. Ladle 1 cup of the cream mixture into the egg yolk mixture in a slow, steady stream to temper it. Add another cup of the cream mixture; beat to combine. Transfer the mixture to the pan; cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon and an instant-read thermometer registers 180 degrees; 5 to 7 minutes. Stir the butter, rice, and milk chocolates into the custard. 4. Pour the pudding through a medium-mesh sieve into a bowl set in the ice water bath. Let cool completely, stirring often. 5. Freeze the pudding in an ice cream maker according to the manufacturers instructions. Serve immediately, or freeze in an airtight plastic container until ready to serve. If frozen for more than 4 hours, let the ice cream sit at room temperature for 15 to 20 minutes.”