Recipe for cooking mexican chocolate ice cream

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Mexican Chocolate Ice Cream

1 c. sugar
Dash of salt
3 c. half-and-half
1 c. heavy cream
4 eggs, beaten
2 tsp. vanilla extract or flavoring
3 (1 ounce) squares unsweetened chocolate
1/2 c. sugar
1/2 tsp. ground cinnamon

Mix the 1 c. sugar, salt and half-and-half in a heavy-bottomed saucepan. Heat to scalding, stirring occasionally and being careful not to boil. Slowly whisk about a c. of the hot half-and-half mixture into the eggs, then slowly whisk the egg mixture back into the saucepan. Cook over med.-low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and stir in vanilla extract or flavoring.

Melt the chocolate and 1/2 c. sugar in the top of a double boiler over barely simmering water; stir until smooth. Pour the chocolate mixture into the custard; stir until thoroughly blended. Stir in the cinnamon. Chill and process in an ice cream freezer.

Makes approximately about 2 1/2 qt..