Mexican Chocolate Ice Cream
Author: Epicurus.com Kitchens
Recipe type: Dessert
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
- Beat eggs at medium speed on an electric mixer until frothy. Gradually add sugar, beating until thick.
- 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.
- Cook over low heat until mixture is slightly thickened and reaches 165 degrees.
- Remove form heat, and stir in chocolate syrup and remaining ingredients.
- Cool in refrigerator. Pour into freezer can on a 1 gallon freezer.
- Freeze according to manufacturer's instructions.
- Let ripen in the freezer at at least 8 hours.