Nyangbo Mint Chocolate Ice Cream Recipe
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Ingredients
- 1.9kg milk
- 71g skim milk powder 0% fat
- 126g sugar
- 180g atomised glucose
- 120g inverted sugar
- 53g cream 35% fat
- 450g NYANGBO 68%
- 6g fresh mint leaves
- 12g combined stabiliser
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