Left-over Chocolate Ice Cream
(4-6 servings)
| Melt 150 grams of left-over chocolate in one cup of milk. |  |
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Whisk 5 egg yolks and 120 grams of sugar until light and fluffy. |
| Pour the chocolate milk over the egg mixture and mix. |  |
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Heat up the egg milk until the mixture thickens. |
| Let the mixture cool down (over night), then add one cup of crème fraîche. |  |
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Pour the mixture into an ice cream maker and freeze. |