Last week, the search for good uses of all those extra egg yolks (after extracting out the whites to use in the super epic rainbow cake) led me to make a different batch of ice cream following the amazing butter pecan effort. By special request, I brought back the double chocolate liqueur ice cream from Kita Roberts, and yet again, it was unrivaled in its fantasticness.
"Double Chocolate Liqueur Ice Cream," by Kita Roberts. From her Pass the Sushi blog.
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