Prep 4 hrs
Cook 10 mins
For Zaar Tour - Mexico Note: if serving ice cream more than 24 hours after preparation use almond extract instead of the toasted almonds. Prep time does not include freezing time - overnight or for several hours. Recipe source: Bon Appetit (July 1985)
- In a double boiler over simmering water melt chocolate, stirring until smooth. Remove top part of double boiler.
- In a saucepan bring half and half and cream to a boil.
- In a large bowl whisk egg yolks until foamy.
- In a small bowl or cup combine sugar and cinnamon.
- Slowly add sugar/cinnamon to egg yolks, whisking until mixture is thick and lemon colored.
- Whisk half and half mixture into yolks.
- Return mixture to saucepan and cook over low heat until thick (7-10 minutes). Transfer mixture to a bowl.
- Whisk in melted chocolate and vanilla (if using almond extract add with vanilla).
- Cover and chill for at least 3 hours, stirring occasionally.
- Transfer mixture to ice cream maker and process according to manufacturer's directions.
- Add almonds (if using).
- Freeze in covered container overnight or for several hours.
- Let ice cream soften slightly before serving.
I made this for Sushiman's Mexican Standoff last night and it was the perfect ending to a perfect dinner! I ended up using dark chocolate, and doubling the amount. I also used lots of cinnamon, more than was called for. The resulting ice cream was intense, rich, dark and delicious! 16 people at my party each gave this five stars so this recipe gets 80 stars!
Oh my stars, this is so good. I have stayed away for anything that was cinnamon and chocolate as I did not think it would taste good. I will never do that again. On step 6 don't forget to temper the yolks slowly before adding all the hot half/half mixture. ellie thank you for posting. Made for Zaar Tag game 2007