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   Ingredients :
8 oz (220 g) cream cheese, at room temperatura
14 oz sweetened condensed milk
2 teaspoons mint extract
2 cups heavy cream whipped (as for chantilly cream)
cup confectioners sugar
Green food coloring

Chocolate Cream:
4 egg yolks
1 cup milk
cup sugar
2 tablespoons cocoa
Vanilla extract


Place cream cheese in the blender and beat until soft. Gradually add condensed milk and continue beating. Fold in mint extract, food coloring and whipped cream until mixed.

Transfer to a rectangular mold 9 x 5 x 3 inches (20 x 10 x 6 cm) previously lined with plastic wrap. Cover and freeze for 6 hours.

Chocolate Cream:
Beat egg yolks with sugar until thick and lemon color and add sifted cocoa. Heat milk and add to egg yolk mixture beating. Transfer mixture to a saucepan and cook, stirring, over low heat until lightly thicken. Add vanilla.
Serve chocolate cream with semifreddo.
        10 servings
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