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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Melt white baking bar; cool. In a heavy large saucepan combine the half-and-half or light cream and sugar. Cook and stir over medium heat just until sugar is dissolved.

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  • Gradually stir about 1 cup of the warm mixture into beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil, stirring constantly. Remove from heat.

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  • Stir melted white baking bar into the egg yolk mixture until combined. Stir in whipping cream and vanilla. Cool thoroughly by placing the saucepan in a sink of ice water or chill overnight in the refrigerator.

Instructions Checklist
  • Stir milk chocolate and semisweet chocolate into the egg yolk mixture. Freeze in a 4- or 5-quart ice cream freezer according to the manufacturers directions. Ripen 4 hours. Makes about 16 servings (about 2 quarts).

Nutrition Facts

315 calories; 25 g total fat; 16 g saturated fat; 101 mg cholesterol; 41 mg sodium. 0 mg potassium; 20 g carbohydrates; 0 g fiber; 3 g protein; 0 mg calcium; 0 mg iron;

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