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Branching Out: Nostalgic Ice Cream Novelties

Posted on July 6, 2012 by Russ Thayer - Branching Out, Issue 14: Summer 2012

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DIRECTIONS Mix all ingredients together. Blend with immersion blender Pasteurize the mix at 85°C/185°F. Pour in batch freezer and freeze. DIRECTIONS Preheat waffle cone maker. Whisk together egg and egg white; whisk in sugar and beat until sugar has dissolved and egg mixture is frothy—about 1 minute. Add flour and whisk until completely incorporated and… Read more »

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