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Mexican Chocolate Ice Cream

Mexican Chocolate Ice Cream is built on Sugar, Chocolate Syrup, Ground Cinnamon, and Vanilla Extract. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 16 oz
• 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   Beat eggs at medium speed on an electric mixer until frothy.

2. 2

   Gradually add sugar, beating until thick.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   Cool in refrigerator.

8. 8

   Pour into freezer can on a 1 gallon freezer.

9. 9

   Freeze according to manufacturer’s instructions.

10. 10

    Let ripen at at least 1 hour.

11. 11

    Yield about 1 gallon.