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Chazel Ice Cream

Ingredients 3/4 pint (420ml) whipping cream 4 oz (120g) chocolate and hazelnut spread 2 oz(50g) icing sugar Preparation Method Stir about 6 teaspoons of the cream into the chocolate and hazelnut spread. Whip the remaining cream with the icing sugar until it holds soft peaks.  Fold chocolate and hazelnut mixture into the cream Turn the mixture into a shallow freezer tray or individual serving dishes.  Cover and still-freeze without stirring, until firm.

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