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4 egg yolks |
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beat |
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Return to gentle heat, stir continuously until thickened. Cool, refrigerate. |
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Mix in |
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Fold gently. Freeze, beat every 30 minutes or until frozen. |
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80g sugar |
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510ml milk |
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scald |
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drizzle in, beating continuously |
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6 tablespoons whisky |
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1 tablespoon runny honey |
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300ml double cream |
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Beat softly |
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Gently fold in |
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