Mexican Chocolate Ice Cream
Written by
Wednesday, 22 June 2011 01:50
PDF Print E-mail
User Rating: / 0
PoorBest 

Perfect dessert at your next Mexican dinner party!

Ingredients:

  • 3 eggs
  • 1 cup sugar
  • 2 quarts Half & Half
  • 1 16-ounce can chocolate syrup
  • ½ tsp ground cinnamon
  • 1 TBS vanilla extract
  • ¼ tsp almond extract
    Directions:
  1. Beat eggs at medium speed of an electric mixer, until frothy
  2. Gradually add sugar, beating until thick
  3. Heat Half & Half in 3 quart saucepan over low heat until hot
  4. Gradually stir about ¼ of hot mixture into eggs; then add egg mixture to remaining hot mixture, stirring constantly
  5. Cook over low heat until mixture is slightly thickened and reaches 165?, stirring constantly
  6. Remove from heat and stir in chocolate syrup & remaining ingredients
  7. Cool in refrigerator; then pour into can of a 1-gallon ice cream freezer
  8. Freeze according to manufacture’s directions

Makes 1 gallon

 

Last Updated on Saturday, 22 August 2015 18:43