Ice Cream with Mexican Chocolate Recipe

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Ingredients:

Serving

2 large eggs
1/2 cup caster sugar
4 oz mexican chocolate (2 bars)
1 2/3 cups double cream
1 cup milk
chocolate curls, to decorate

Directions:

Put the eggs in a bowl and whisk them with an electric whisk unti they are thick, pale and fluffy.
Gradually whisk in the sugar.
Melt the chocolate in a heavy based saucepan over a low heat, then add it to the egg mixture and mix thouroughly.
Whisk in the cream, then stir in the milk, a little at a time.
Cool mixture, then chill.
Pour the mixture into an ice cream maker and churn until thick.
OR freeze it in a shallow plastic box in the fast freeze section of the freezer for several hours, until ice crystals have begun to form around edges.
Process to break up the ice crystals, then freeze again.
To serve, decorate with chocolate curls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	207.63 Kcal (869 kJ)
Calories from fat	54.07 Kcal
		% Daily Value*
Total Fat	6.01g	9%
Cholesterol	64.13mg	21%
Sodium	41.38mg	2%
Potassium	161.73mg	3%
Total Carbs	36.48g	12%
Sugars	34.8g	139%
Dietary Fiber	0.76g	3%
Protein	4.15g	8%
Iron	0.7mg	4%
Calcium	76.1mg	8%

Amount Per 100 g
Calories	128.19 Kcal (537 kJ)
Calories from fat	33.38 Kcal
		% Daily Value*
Total Fat	3.71g	9%
Cholesterol	39.6mg	21%
Sodium	25.55mg	2%
Potassium	99.85mg	3%
Total Carbs	22.52g	12%
Sugars	21.49g	139%
Dietary Fiber	0.47g	3%
Protein	2.56g	8%
Iron	0.4mg	4%
Calcium	47mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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