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LOCATION: Recipes >> Desserts Frozen >> Chocolate Icecream 06

Print this Recipe    Chocolate Icecream 06

Mexican Chocolate Ice Cream
About 1/2 gallon

2 large eggs
1/2 cup sugar
1 quart half-and-half
1 (8-ounce) can chocolate syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon almond extract
2 teaspoons vanilla extract

Beat eggs at medium speed with electric mixer until frothy. Gradually
add sugar, beating until mixture is thickened.

Heat half-and-half in large saucepan over low heat. Gradually stir
about a fourth of the hot mixture into eggs; stir back into remaining
hot mixture, stirring constantly. Cook over low heat, stirring
constantly, until mixture is slightly thickened and reaches 160
degrees. Remove from heat and stir in chocolate syrup, cinnamon,
and almond and vanilla extracts. Chill. Pour chilled mixture into
freezer container of 1-gallon ice cream maker. Freeze according
to manufacturer's instructions.

Pack freezer with additional ice and rock salt; let stand 1 hour
before serving. Or pack ice cream into plastic container and freeze
overnight before serving.

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