Chef's notice

Hello readers! If you love pastry and cooking as much as i do, you would love the next week's recipe.
Tuiles Aux Amande
Here is a simple image from Google! Yum??? Tell me about what you think.

Les Glaces (Ice Cream)

Makes 5 cups base/about 1 1/2 quarts ice cream.

• 3 cups milk
• 1 cup heavy cream
• 1/2 cup less 2 teaspoons (100g) sugar
• 6 egg yolks

How to make:

1. In a large saucepan, bring the milk, cream, and sugar to a boil over medium-high heat, about 3 minutes.
2. Place the egg yolks in a mixing bowl. Slowly beat in about 1 cup of the hot milk. Return the mixture to the saucepan and whisk rapidly over medium-high heat for several seconds. Do not boil. Remove the pan from the heat. The sauce should thicken sufficiently to coat a spoon. If the sauce is too thin, return the pan to the heat and whisk several more seconds. This procedure should take no more than 15 seconds.
3. Strain into a large bowl and allow to cool.
4. Freeze following the directions for your ice cream machine. If you do not have a machine, you can use a food processor instead.