Mexican Chocolate Ice Cream |
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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 8 |
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For Zaar Tour - Mexico Note: if serving ice cream more than 24 hours after preparation use almond extract instead of the toasted almonds. Prep time does not include freezing time - overnight or for several hours. Recipe source: Bon Appetit (July 1985) Ingredients:
1/2 lb milk chocolate, chopped |
3 cups half-and-half |
1 cup whipping cream |
4 egg yolks |
3/4 cup sugar |
1 teaspoon cinnamon |
1 1/2 tablespoons vanilla |
1 cup toasted almonds (see note in description) or 1/4 teaspoon almond extract (see note in description) |
Directions:
1. In a double boiler over simmering water melt chocolate, stirring until smooth. Remove top part of double boiler.
2. In a saucepan bring half and half and cream to a boil.
3. In a large bowl whisk egg yolks until foamy.
4. In a small bowl or cup combine sugar and cinnamon.
5. Slowly add sugar/cinnamon to egg yolks, whisking until mixture is thick and lemon colored.
6. Whisk half and half mixture into yolks.
7. Return mixture to saucepan and cook over low heat until thick (7-10 minutes). Transfer mixture to a bowl.
8. Whisk in melted chocolate and vanilla (if using almond extract add with vanilla).
9. Cover and chill for at least 3 hours, stirring occasionally.
10. Transfer mixture to ice cream maker and process according to manufacturer's directions.
11. Add almonds (if using).
12. Freeze in covered container overnight or for several hours.
13. Let ice cream soften slightly before serving.
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