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  • 2 lg eggs
  • 200g caster sugar
  • 500ml double cream
  • 250ml whole milk
  • 250 g philly
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    Method

    • step 1

      beat sugar and eggs until ribbons add philly
    • step 2

      at this stage add flavour with only wet ingredients dry should be added near the end of churning.
    • step 3

      a cap of bayajian lemon oil crushed dime bars or 100g melted cooled dark chocolate
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