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| 4 |
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Eggs |
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| 2 sq |
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Unsweetened chocolate |
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| 3 cups |
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Sugar |
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| 2 cans |
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Sego milk |
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| 3 cups |
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Milk |
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| 1 pint |
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Whipped cream |
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| 2/3 tsp |
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Salt |
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| 2 tbs |
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Vanilla |
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| 2/3 cups |
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Toasted almonds |
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| 1 |
Beat eggs with 2 cups of the sugar until foamy. Add melted chocolate, vanilla and salt. Add remaining sugar. Pour into freezer. Add everything except almonds. |
| 2 |
Toast almond by spreading them on a cookie sheet and broiling until light golden brown. Add almods when ice cream is almost finished. |
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| Recipe Source |
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Author: Kay Flink |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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