рецепт блюда на английском языке

Heat up the milk. Beat the egg yolks and sugar in a bowl.Pour in a little boiling-hot milk, beating all the time, then pour in the rest of the milk and blend.Return the mixture to the saucepan and leave to thicken, stirring continuously.Do not allow the cream to boil.Once it coats the back of the spoon it is cooked. Leave to cool for a while. Add the cocoa and whip the mixture.Add the fresh cream and whip again.Leave the cream to cool before pouring into the ice-cream churn for freezing.

INGREDIENTS:2¾ cups flour2 teaspoons cream of tartar1 teaspoon baking soda¼ teaspoon salt1 cup (2 sticks) unsalted butter, at room temperature1½ cups sugar2 eggs1 teaspoon vanilla extract3 tablespoons sugar1 tablespoon cinnamonDIRECTIONS:1. Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat and put in refrigerator to chill.2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.3. Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended.5. Chill the dough for at least 30 minutes.6. In the meantime, mix together the sugar and cinnamon in a small bowl.7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.9. Chill the dough and cookie sheets between batches.10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.