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Mexican Chocolate Ice Cream

 
42

Yield

8

servings

Prep

20

min

Cook

40

min

Ready

9

hrs

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 39420% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 289mg 12%
Total Carbohydrate 24g 24%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 2% Vitamin C 0%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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