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    You are in: Home / Recipes / Ice Cream with Mexican Chocolate Recipe
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    Ice Cream with Mexican Chocolate

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Derf's Note:

    Mexican dessert by request from Latin American Cooking. (Several hours chill time in the freezer or use an ice cream maker)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the eggs in a bowl and whisk them with an electric whisk unti they are thick, pale and fluffy.
    2. 2
      Gradually whisk in the sugar.
    3. 3
      Melt the chocolate in a heavy based saucepan over a low heat, then add it to the egg mixture and mix thouroughly.
    4. 4
      Whisk in the cream, then stir in the milk, a little at a time.
    5. 5
      Cool mixture, then chill.
    6. 6
      Pour the mixture into an ice cream maker and churn until thick.
    7. 7
      OR freeze it in a shallow plastic box in the fast freeze section of the freezer for several hours, until ice crystals have begun to form around edges.
    8. 8
      Process to break up the ice crystals, then freeze again.
    9. 9
      To serve, decorate with chocolate curls.

    Ratings & Reviews:

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    Nutritional Facts for Ice Cream with Mexican Chocolate

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 635.5
     
    Calories from Fat 412
    64%
    Total Fat 45.8 g
    70%
    Saturated Fat 27.4 g
    137%
    Cholesterol 250.1 mg
    83%
    Sodium 103.4 mg
    4%
    Total Carbohydrate 52.7 g
    17%
    Dietary Fiber 1.1 g
    4%
    Sugars 44.9 g
    179%
    Protein 8.2 g
    16%

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