Mexican Chocolate Ice Cream |
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Written by
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Wednesday, 22 June 2011 01:50 |
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
- Beat eggs at medium speed of an electric mixer, until frothy
- Gradually add sugar, beating until thick
- Heat Half & Half in 3 quart saucepan over low heat until hot
- Gradually stir about ¼ of hot mixture into eggs; then add egg mixture to remaining hot mixture, stirring constantly
- Cook over low heat until mixture is slightly thickened and reaches 165?, stirring constantly
- Remove from heat and stir in chocolate syrup & remaining ingredients
- Cool in refrigerator; then pour into can of a 1-gallon ice cream freezer
- Freeze according to manufacture’s directions
Makes 1 gallon
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Last Updated on Saturday, 22 August 2015 18:43 |