Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Mexican Chocolate Ice Cream

3.0 by 18 people
15K views
Rate me!
  • Serving Size: 1/2 cup
  • Yields: 3-1/2 quarts
  • Prep: 20 mins
  • Chill: 6 hrs
  • Cool: 4 hrs

Mexican Chocolate Ice Cream

Ingredients

Directions

  1. In a medium bowl beat eggs with an electric mixer on medium speed until frothy. Add sugar and beat until thick.
  2. 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).
  3. 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.
  4. 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 cal.,
  • 13 g fat
  • (8 g sat. fat,
  • 65 mg chol.,
  • 41 mg sodium,
  • 17 g carb.,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...