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What you need:

1 egg, lightly beaten

125g caster sugar

dash salt

240 ml milk

100g plain chocolate, melted and cooled

160ml whipping cream

2 tbsp strong filter coffee

3/4 tsp vanilla extract

80g Dime bars, crushed

40g chopped pecans

What you do:

In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 70 degrees  and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours.

Fold in Dime bars and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Allow to become firm in the freezer for 2 to 4 hours before serving.

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