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E-Z CREAMY CHOCOLATE
ICE CREAM
Makes 4 to 6 servings
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NOTE: For a denser, harder ice cream or frozen dessert,
transfer churned soft-serve dessert to an airtight plastic
container and store in the freezer for 2 hours or until
the desired consistency is reached
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3/4 cup super fine sugar
2-1/4 cups heavy cream
3/4 cup unsweetened cocoa powder
6 large egg yolks*
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1. Place all ingredients into a 6 to 8 cup mixing bowl
or glass blender jar and mix/blend well.
2. Pour the mixture into the freezer bowl and allow
to churn for 12 to 15 minutes.
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*Make sure eggs are properly refrigerated, clean,
sound-shelled, fresh grade AA or A eggs.
NOTE: Raw egg yolks pose a very small possibility
of Salmonella food poisoning. The risk is greater for those
who are pregnant, elderly or very young and those with
medical problems which have impaired their immune systems.
These individuals should avoid raw eggs.
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