mexican chocolate ice cream
Mexican Chocolate Ice Cream 1 cup granulated sugar Dash of salt 3 cups half-and-half 1 cup heavy cream 4 eggs, beaten 2 teaspoons vanilla extract 3 (1 ounce) squares unsweetened ch...
Ingredients
- 1cupgranulated sugar
- 3cuphalf-and-half
- 1cupheavy cream
- 4eggs, beaten
- 2teaspoonvanilla extract
- 3(1 ounce) squares unsweetened chocolate
- 1/2teaspoonground cinnamon
Directions
- 1
Mexican Chocolate Ice Cream 1 cup granulated sugar Dash of salt 3 cups half-and-half 1 cup heavy cream 4 eggs, beaten 2 teaspoons vanilla ex
- 2
Heat to scalding, stirring occasionally and being careful not to boil
- 3
Slowly whisk about a cup of the hot half-and-half mixture into the eggs, then slowly whisk the egg mixture back into the saucepan
- 4
Cook over medium-low heat, stirring constantly, until the mixture thickens slightly
- 5
Remove from heat and stir in vanilla extract
- 6
Melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water
- 7
stir until smooth
- 8
Pour the chocolate mixture into the custard