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Seasaltwithfood: Chocolate-Raspberry Ice Cream

seasaltwithfood wants to cook this
www.seasaltwithfood.com
  • 1 1/2 Cup (375 ml) Heavy Cream
  • 5 Tbsp (40 g) Unsweetened Dutch-process Cocoa Powder
  • 2/3 Cup (130 g) Sugar
  • 2 Cups (240 g) Raspberries, fresh or frozen
  • Note: Makes about 3 cups (750 ml)
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