Mexican Chocolate Ice Cream |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I am posting this as a request. Havent tried it but it does sound yummy! Ingredients:
1 cup granulated sugar |
1 dash salt |
3 cups half-and-half |
1 cup heavy cream |
4 eggs, beaten |
2 teaspoons vanilla extract |
3 (1 ounce) unsweetened chocolate squares |
1/2 cup granulated sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. 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.
2. 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.
3. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
4. Remove from heat and stir in vanilla extract.
5. Melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water; stir until smooth.
6. Pour the chocolate mixture into the custard; stir until thoroughly blended.
7. Stir in the cinnamon.
8. Chill and process in an ice cream freezer.
9. Makes about 2 1/2 quarts.
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