Chocolate Angostura Softcream

Course : Chocolate
Serves: 1
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4 ounces baking chocolate
1 cup water
1/4 teaspoon salt
28 ounces sweetened condensed milk
3 large eggs -- well beaten
1 teaspoon pure vanilla extract
2 teaspoons angostura aromatic bitters
9 ounces frozen whipped topping or
2 cups heavy cream -- whipped
1 Cup shredded coconut or banana slices -- (for garnish)

Preparation / Directions:

Makes 2 1/2 quarts 1. Melt chocolate and water in saucepan and stir until smooth and thick; remove from heat and stir in salt, condensed milk, eggs, vanilla and Angostura. 2. Place in freezer 1 hour to chill. 3. Remove from freezer and stir to blend; fold in cream. 4. Return to freezer; freeze until hard. (Keep covered if storing ice cream in freezer for any length of time.) 5. Serve garnished with shredded coconut or banana slices.

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