Mexican Chocolate Ice Cream
- Reviews 2
Ready In: 4 hrs 10 mins
Yields: 2 quarts
Ingredients
- 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
- 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.
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