Mexican Chocolate Ice Cream Recipe

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Ingredients:

Serving

Directions:

Mix the 1 cup sugar, salt and half-and-half in a heavy-bottomed saucepan. Heat to scalding, stirring occasionally and being careful not to boil.
Slowly whisk about a cup of the hot half-and-half mixture into the eggs, then slowly whisk the egg mixture back into the saucepan.
Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
Remove from heat and stir in vanilla extract.
Melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water; stir until smooth.
Pour the chocolate mixture into the custard; stir until thoroughly blended.
Stir in the cinnamon.
Chill and process in an ice cream freezer.
Makes about 2 1/2 quarts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1599.66 Kcal (6697 kJ)
Calories from fat	854.81 Kcal
		% Daily Value*
Total Fat	94.98g	146%
Cholesterol	543.87mg	181%
Sodium	381.15mg	16%
Potassium	1146.22mg	24%
Total Carbs	183.58g	61%
Sugars	150.56g	602%
Dietary Fiber	8g	32%
Protein	28.66g	57%
Vitamin C	4.3mg	7%
Iron	3.5mg	20%
Calcium	500.9mg	50%

Amount Per 100 g
Calories	225.76 Kcal (945 kJ)
Calories from fat	120.64 Kcal
		% Daily Value*
Total Fat	13.4g	146%
Cholesterol	76.76mg	181%
Sodium	53.79mg	16%
Potassium	161.76mg	24%
Total Carbs	25.91g	61%
Sugars	21.25g	602%
Dietary Fiber	1.13g	32%
Protein	4.04g	57%
Vitamin C	0.6mg	7%
Iron	0.5mg	20%
Calcium	70.7mg	50%

* 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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