Mexican Chocolate Ice Cream

Recipe Ingredients

3		Eggs
1 cup	198g / 7oz	Sugar
2		Half and half
16 oz	454g	Chocolate syrup
1/2 teaspoon	2.5ml	Ground cinnamon
1 tablespoon	15ml	Vanilla extract
1/4 teaspoon	1.3ml	Almond extract

Recipe Instructions

Beat eggs at medium speed on an electric mixer until frothy. Gradually add sugar, beating until thick.

Heat half and half in a 3-quart saucepan over low heat until hot.

Gradually stir about one-fourth of hot mixture INTO eggs; add remaining hot mixture, stirring constantly.

Cook over low heat until mixture is slightly thickened and reaches 165F.

Remove form heat, and stir in chocolate syrup and remaining ingredients.

Cool in refrigerator. Pour into freezer can on a 1 gallon freezer.

Freeze according to manufacturer's instructions.

Let ripen at least 1 hour.

Yield about 1 gallon.

Source:
Chile Heads list

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