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    Mexican Chocolate ice Cream


    Source of Recipe


    unknown

    List of Ingredients




    3 eggs
    1 cup sugar
    2 quarts half and half
    16 ounces chocolate syrup
    1/2 teaspoon ground cinnamon
    1 tablespoon vanilla extract
    1/4 teaspoon almond extract

    Recipe



    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 eggs; add remaining hot mixture, stirring constantly. Cook over low heat until mixture is slightly thickened and reaches 165¼F. 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 at at least 1 hour. Yield about 1 gallon.

 

 

 

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