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Milk Chocolate Ice Cream

egg substitute to equal 4 eggs
1/2 c. sugar
2 c. milk
1 (11-1/2 oz.) bag milk chocolate chips
2 c. heavy cream
2 tsp. vanilla

In large mixing bowl, beat eggs with sugar until light yellow. Heat milk in large saucepan to simmer stage. With mixer on low speed, gradually add hot milk to egg mixture. Pour mixture back into pan in which milk was heated and return to burner. Heat until mixture reaches 160 degrees. Remove from heat and stir until chocolate pieces are completely melted. Cool mixture. Add cream and vanilla and freeze in an ice cream freezer.

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