| |
|
Ingredients:
3 eggs
1 cup sugar
2 qt half and half
16 oz chocolate syrup
1/2 tsp ground cinnamon
1 tbsp vanilla extract
1/4 tsp almond extract
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 165 degrees. 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 at least 1 hour. Yield
about 1 gallon.
Servings: 8
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
More information:
Looksmart:
Recipes
Cooking
and Food
Mexican Chocolate Ice Cream Recipe brought to you by Mexican Recipes To-Go
