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Lenten Ice Cream

Ingredients:
1 kilo of milk (made of soya, almonds or rice)
100 g. of sugar
1 tea spoon of salep
Cooking chocolate
Almond kernel

Instructions:
Heat the milk. Mix the sugar with the salep, add this mixture to the milk and let it boil in low temperature. Mix it continuously so that it won’t get stuck on the pot. As soon as it is well boiled, remove it from the stovetop. When it is cold enough, mix the mixture again and put it in the fridge. After 20 minutes, sprinkle it with the grated cooking chocolate and the almond kernel.

Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.

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