A hint of cinnamon adds a uniqueness to this alluring Mexican Chocolate Ice Cream and a sparkle to your palate. Perfect with churros!
Mexican Chocolate Ice Cream

Mexican Chocolate Ice Cream
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Mexican
Serves: Scant 1 Gallon
  • 3 eggs
  • 1 Cup sugar
  • 2 Quarts half and half
  • 16 ounces chocolate syrup (made from melted 6 ounces Mexican chocolate, 2 Tablespoons light corn syrup, 1 Tablespoon granulated sugar and 9 ounces milk)
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  1. Beat eggs at medium speed on an electric mixer until frothy. Gradually add sugar, beating until thick.
  2. Heat half and half in a 3-quart saucepan over low heat until hot. Gradually stir about one-fourth of hot mixture into the eggs stirring constantly; add remaining hot mixture, stirring constantly.
  3. Cook over low heat until mixture is slightly thickened and reaches 165 degrees.
  4. Remove form heat, and stir in chocolate syrup and remaining ingredients.
  5. Cool in refrigerator. Pour into freezer can on a 1 gallon freezer.
  6. Freeze according to manufacturer's instructions.
  7. Let ripen in the freezer at at least 8 hours.

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