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Barley coffee ice cream


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1/2 liter of soy milk
2 tablespoons barley coffee soluble
2 tablespoons hazelnut butter dark


Put the milk in a saucepan and bring to a boil.
Add coffee and stir well with a whisk, then stir in the hazelnut butter and continue to stir.
Turn off and let cool.
When it is cold transfer in the ice cream maker for 30 minutes.

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