Mexican Chocolate Ice Cream

Submitted by Kathy G.

"I am posting this as a request. Havent tried it but it does sound yummy!"

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 2 1/2 quarts

ingredients

• 1 cup granulated sugar
• 1 dash salt
• 3 cups half-and-half
• 1 cup heavy cream
• 4 eggs, beaten
• 2 teaspoons vanilla extract
• 3 (1 ounce) unsweetened chocolate squares
• 1⁄2 cup granulated sugar
• 1⁄2 teaspoon ground cinnamon

directions

1. Mix the 1 cup sugar, salt and half-and-half in a heavy-bottomed saucepan. Heat to scalding, stirring occasionally and being careful not to boil.
2. Slowly whisk about a cup of the hot half-and-half mixture into the eggs, then slowly whisk the egg mixture back into the saucepan.
3. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
4. Remove from heat and stir in vanilla extract.
5. Melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water; stir until smooth.
6. Pour the chocolate mixture into the custard; stir until thoroughly blended.
7. Stir in the cinnamon.
8. Chill and process in an ice cream freezer.
9. Makes about 2 1/2 quarts.