Mexican Chocolate Ice Cream
Yield
8 servingsPrep
20 minCook
40 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 2 | quarts |
cream
half and half |
*
|
| 16 | ounces |
chocolate syrup
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | tablespoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 2 | quarts |
cream
half and half |
*
|
| 462.4 | ml/g |
chocolate syrup
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 15 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
Directions
Beat eggs at medium speed on an electric mixer until frothy.
Gradually add sugar, beating until thick.
Heat half and half in a 3-quart saucepan over low heat until hot.
Gradually stir about one-fourth of hot mixture into eggs; add remaining hot mixture, stirring constantly.
Cook over low heat until mixture is slightly thickened and reaches 165 degrees.
Remove form heat, and stir in chocolate syrup and remaining ingredients.
Cool in refrigerator.
Pour into freezer can on a 1 gallon freezer.
Freeze according to manufacturer's instructions.
Let ripen at at least 1 hour.
