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Coffee and Chocolate Ice Cream (Gelato al Caffe' e Cioccolato)
Yield: 1 Quart
Source: Betty Crocker's Italian Cooking. Recipe courtesy of Antonio Cecconi.

3/4 c. sugar
1 c. whole milk
1 Tbls. freeze-dried instant coffee
1 tsp. cocoa
2 jumbo eggs
1 c. heavy whipping cream

Mix all ingredients except whipping cream in 2
quart saucepan. Cook over medium heat, stirring constantly, just till bubbles appear around edge. Cover & refrigerate about 1 1/2 hours or till cool.

Beat whipping cream in chilled medium bowl till soft peaks form. Fold milk mixture into whipped cream. Freeze in ice cream maker as directed by manufacturer.


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Betsy at Recipelink.com - 8-2-2002
 
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Mickey,Mo. - 8-2-2002
 
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Mickey,Mo. - 8-2-2002
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Mickey,Mo. - 8-2-2002
 
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Mickey,Mo. - 8-2-2002
 
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Judy/Quebec - 8-2-2002
 
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Mickey,Mo. - 8-2-2002
 
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Betsy at Recipelink.com - 8-2-2002
 
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Betsy at Recipelink.com - 8-2-2002
 
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Betsy at Recipelink.com - 8-2-2002
 
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Betsy at Recipelink.com - 8-2-2002
 
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Mickey,Mo. - 8-2-2002
 
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Mickey,Mo. - 8-2-2002
 
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Mickey,Mo. - 8-2-2002
 
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Mickey,Mo. - 8-2-2002
 
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Mickey,Mo. - 8-2-2002
 
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Mickey,Mo. - 8-2-2002
 
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Betsy at Recipelink.com - 8-5-2002
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