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Mexican chocolate ice cream
2 disks Abuelita chocolate, chopped
2 cups heavy cream 2 eggs 3/4 cup sugar 1 cup milk 2 tbl brewed espresso heat cream to simmer, add to chopped chocolate and whisk until the chocolate is dissolved. Chill to cold. Beat eggs and sugar until the sugar is dissolved, to ribbon stage. Add milk and espresso. Add egg mixture to chocolate mixture. Mix well. Freeze in your ice cream maker. -- ..:Heather:. www.velvet-c.com Poor Impulse Control. |
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