Mexican Chocolate Ice Cream
- In a medium bowl beat eggs with an electric mixer on medium speed until frothy. Add sugar and beat until thick.
- In a Dutch oven heat half-and-half until almost boiling. Stir 1 cup of the hot half-and-half into the egg mixture; return all to the Dutch oven. Cook and stir about 3 minutes or just until mixture comes to a boil (watch carefully because mixture will foam).
- Remove from heat; strain mixture through a fine-mesh sieve. Stir chocolate-flavor syrup, vanilla, cinnamon, and almond extract into strained mixture. Set mixture aside to cool slightly. Cover and chill for 6 to 24 hours.
- Stir in whipping cream. Freeze in a 4- or 5-quart ice cream freezer according to manufacturer's directions. Ripen* about 4 hours before serving.
From the Test Kitchen
*Test Kitchen Tip:
Ripening homemade ice cream improves the texture and helps keep it from melting too quickly during eating.
To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace lid. Pack outer freezer bucket with enough ice and rock salt to cover top of freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours.
When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a covered freezer container and ripen by freezing in your regular freezer about 4 hours (or check the manufacturer's recommendations).
Nutrition Facts (Mexican Chocolate Ice Cream)
- Per serving:
- 191 kcal ,
- 13 g fat
- (8 g sat. fat ,
- 65 mg chol. ,
- 41 mg sodium ,
- 17 g carb. ,
- 0 g fiber ,
- 3 g pro.