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Can I used frozen heavy whipping cream in this ice cream recipe as well as for other ice cream flavors?
Can I used frozen heavy whipping cream in this ice cream recipe as well as for other ice cream flavors?
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Which creates a more sulfur-y egg. Traditional soft boiling or a quick pressure cooking to imitate the texture of one?
Which creates a more sulfur-y egg. Traditional soft boiling or a quick pressure cooking to imitate the texture of one?
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