• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Mexican Chocolate Ice Cream

  • Recipe Submitted by on

Category: Chocolate, Desserts

 Ingredients List

  • -Stan Sease-BHRX57A
  • 3 EGGS
  • 1 c SUGAR
  • 2 qt HALF AND HALF
  • 16 oz CHOCOLATE SYRUP
  • 1/2 ts GROUND CINNAMON
  • 1 tb VANILLA EXTRACT
  • 1/4 ts ALMOND EXTRACT

 Directions

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 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 at at least 1
hour. Yield about 1 gallon.


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