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

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    4 hrs

    10 mins

    ellie_'s Note:

    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)

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    • 1/2 lb milk chocolate, chopped
    • 3 cups half-and-half
    • 1 cup whipping cream
    • 4 egg yolks
    • 3/4 cup sugar
    • 1 teaspoon cinnamon
    • 1 1/2 tablespoons vanilla
    • 1 cup toasted almonds (see note in description) or 1/4 teaspoon almond extract (see note in description)

    Directions:

    1. 1
      In a double boiler over simmering water melt chocolate, stirring until smooth. Remove top part of double boiler.
    2. 2
      In a saucepan bring half and half and cream to a boil.
    3. 3
      In a large bowl whisk egg yolks until foamy.
    4. 4
      In a small bowl or cup combine sugar and cinnamon.
    5. 5
      Slowly add sugar/cinnamon to egg yolks, whisking until mixture is thick and lemon colored.
    6. 6
      Whisk half and half mixture into yolks.
    7. 7
      Return mixture to saucepan and cook over low heat until thick (7-10 minutes). Transfer mixture to a bowl.
    8. 8
      Whisk in melted chocolate and vanilla (if using almond extract add with vanilla).
    9. 9
      Cover and chill for at least 3 hours, stirring occasionally.
    10. 10
      Transfer mixture to ice cream maker and process according to manufacturer's directions.
    11. 11
      Add almonds (if using).
    12. 12
      Freeze in covered container overnight or for several hours.
    13. 13
      Let ice cream soften slightly before serving.

    Ratings & Reviews:

    • on October 09, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2007

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Chocolate Ice Cream

    Serving Size: 1 (1548 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2320.9
     
    Calories from Fat 1476
    63%
    Total Fat 164.0 g
    252%
    Saturated Fat 75.2 g
    376%
    Cholesterol 701.0 mg
    233%
    Sodium 300.1 mg
    12%
    Total Carbohydrate 177.8 g
    59%
    Dietary Fiber 12.6 g
    50%
    Sugars 138.8 g
    555%
    Protein 42.0 g
    84%

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