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Method: Chop the bars into quarters, put with the milk in a pan on a gentle heat, and stir until the bars are melted. Leave to cool (you may wish to put the pan in a couple of inches of cold water to hasten this). Stir in the cream. If the cream is very thick and has difficulty mixing, you could push it through a sieve. Then put into a freezer-proof container (or an ice-cream machine) for freezing. If you wish to still-freeze, put the container in the freezer, and let the ice-cream freeze. When it is half-frozen (approximately 4 hours, but could be sooner or later depending on your freezer), take out the container, quickly run the contents through a liquidizer or food processor, and return to the container, and to the freezer. Repeat after another few hours. (makes between 1 and 1.5 litres) Posted to EAT-L Digest 30 Aug 96 From: firstname.lastname@example.org (Sharon Curtis) Date: 20 Aug 1996 12:49:26 GMT
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|Serving Size: 1 Serving (612g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 109 (36%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 49mg||15 %|
|Sodium 251.1mg||9 %|
|Potassium 918.8mg||24 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 28.7g|
|Protein 20.2g||29 %|
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Calories per serving: 306
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