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2 qt ice cream base
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13 oz gianduja - chopped large
6 oz hazelnut liquor
2 Tbsp vanilla
=Make ice cream base (creme Anglaise), cool completely. Add rest, freeze in machine.
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13 oz gianduja - chopped large
6 oz hazelnut liquor
2 Tbsp vanilla
=Make ice cream base (creme Anglaise), cool completely. Add rest, freeze in machine.