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Mexican Chocolate Ice Cream
1/2 c Sugar
6 c Half-and-half or light cream
16 oz Can chocolate-flavored syrup
1 tb Vanilla
1/2 ts Ground cinnamon
1/4 ts Almond extract
2 c Whipping cream
In a bowl, beat eggs till frothy. Add the sugar and beat till thick.
In a Dutch oven, heat half-and-half till almost boiling. Stir 1 cup of the hot half-and-half into eggs; pour all into a saucepan. Cook and stir for 5 minutes or till mixture just comes to a boil (watch carefully because mixture will foam).
Remove from heat and stir in the chocolate-flavored syrup, vanilla, cinnamon and almond extract. Set mixture aside to cool slightly. Cover and chill for 6 hours or overnight.
Stir in the whipping cream.
Freeze in a 4- or 5-quart ice cream freezer according to manufacturer's directions.
Makes about 3 1/2 quarts.