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My first of many, many ice creams. I don’t know how any ice cream could top this one, because it was amazing. It has a lot of egg yolks, and dutch cocoa powder. So the result is extremely creamy, custardy, and chocolate-ly. It is rich and lovely and I don’t see how any other chocolate ice cream can top it. Usually I like a lot of mix-ins for my ice cream, but the texture was too amazing and I didn’t think it was necessary. I did, however, serve with a drizzle of caramel sauce leftover from chocolate toffee cupcakes and caramel apple cheesecake pie. It was a sauce called Vanilla Bean Caramel Sauce from Annie’s Eats.

http://www.browneyedbaker.com/2009/07/10/chocolate-ice-cream/

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