MEXICAN CHOCOLATE ICE CREAM

25.10.2008 | Author: Cook | Posted in Chocolate
Find out how to cook MEXICAN CHOCOLATE ICE CREAM in
Recipes Library - More than 100 Recipe categories! Best Free Recipes from Around the World! More than 70000 Recipes! New Recipes Every Day!



MEXICAN CHOCOLATE ICE CREAM


Servings: 8
Ingredients: 

  • -Stan Sease-BHRX57A
    • 

  • 3    EGGS
    • 

  • 1 c  SUGAR
    • 

  • 2 qt HALF AND HALF
    • 

  • 16 oz CHOCOLATE SYRUP
    • 

  • 1/2 ts GROUND CINNAMON
    • 

  • 1 tb VANILLA EXTRACT
    • 

  • 1/4 ts ALMOND EXTRACT
    •

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.





Leave a Reply

( Please don't put any LINKS, otherwise your comment will be not shown! )

Additional Articles From "Chocolate"