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1. Place sugar and egg yolks in a bowl and beat until thick and pale. 2. Place cocoa powder in a saucepan. Gradually stir in milk and cream and heat over a medium heat, stirring constantly, until mixture is almost boiling. Stir in chocolate. 3. Remove pan from heat and whisk hot milk mixture into egg mixture. Set aside to cool. 4. Pour mixture into a freezer proof container and freeze for 30 minutes or until mixture begins to freeze around edges. Beat mixture until even in texture. Return to freezer and repeat beating process two more times. Freeze until solid. Alternatively, place mixture in an ice cream maker and freeze according to manufacturers instructions. Recipe by: Super Food Ideas (Aussie Magazine)
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 616 (73%)|
|Amt Per Serving||% DV|
|Total Fat 68.4g||91 %|
|Saturated Fat 31.9g||160 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 1991.1mg||613 %|
|Sodium 108mg||4 %|
|Potassium 245.9mg||6 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 33.3g|
|Protein 26.3g||38 %|
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Calories per serving: 846
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