Southwestern Recipes
Mexican Chocolate Ice Cream
Yield: about 1 gallon
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 2 quarts Half-and-Half
- 16 ounces chocolate syrup
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- 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 F.
- Remove from heat, and stir in chocolate syrup and remaining ingredients.
- Cool in refrigerator.
- Pour into freezer can of a 1 gallon freezer. Freeze according to manufacturer's instructions.
- Let ripen at at least 1 hour.