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Chestnut Espresso Caramel-Swirl Ice Cream

Remove ice cream from the freezer, and let stand at room temperature for ten to fifteen minutes before serving. You will have extra caramel sauce after making the ice cream. Store it covered in the refrigerator for future use, up to one month. It can be served warm or at room temperature over ice cream or with other desserts.

Source: Martha Stewart Living, November 2001
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