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Egg Yolks; Large

From 0477 Pdf Chocolate Recipes For Chocalate Lovers.

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From 0477 Pdf Chocolate Recipes For Chocalate Lovers, printed page 16, digitised by the Internet Archive: https://archive.org/details/0477-pdf-chocolate-recipes-for-chocalate-lovers

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. 1 1/4 cups heavy cream
  2. 1 cup of mint chocolate chips
  3. 1/2 cup of chips

Method

  1. 1/8 ts Salt In heavy gauge saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips.
  2. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth.
  3. Remove from heat.
  4. In a medium bowl, beat egg yolks and salt until thick.
  5. Gradually add chocolate mixture, beat until well blended.
  6. Chill 30 minutes.
  7. In a small heavy gauge saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream.
  8. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
  9. Remove from heat and set aside.
  10. Pour chilled chocolate/egg mixture into an electric ice cream freezer;
  11. churn until thick, about 25 minutes.
  12. Pour in reserved chocolate mixture;
  13. churn 10 seconds more.
  14. Remove dahser;
  15. cover and store in freeze until ready to serve.

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