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Exact(22)
Heat the custard mixture gently, stirring constantly.
Transfer the custard mixture to an ice-cream maker, and churn.
Strain the custard mixture into the cold cream and whisk well to prevent the custard from cooking any further.
Custard, mixture of eggs, milk, sugar, and flavourings which attains its consistency by the coagulation of the egg protein by heat.
6 Beat the cream cheese, sour cream, double cream and vanilla extract together until smooth, then whisk in the cooled custard mixture.
When the rhubarb custard mixture is cold, whisk the cream, yoghurt and vanilla seeds until they just hold very soft peaks (if it's too stiff, it will be hard to fold in).
Similar(36)
If you remove custard when mixture is thick, it will harden when it cools (though it will still be quite good to eat).
Now divide this custard-cream mixture into 3 portions.
Meanwhile, mix the melted white chocolate with the second portion of custard-cream mixture.
First stir in the melted dark chocolate into one portion of the custard-cream mixture.
Beat 1 egg white until stiff and fold it into the dark chocolate-custard-cream mixture.
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