Mexican Chocolate Ice Cream

Serving Size : 8
Ingredients

for prepare Mexican Chocolate Ice Cream

:

Amount	Measure	Ingredient - Preparation Method
3		eggs
1	cup	sugar
2	quarts	half and half
16	ounces	chocolate syrup
1/2	teaspoon	ground cinnamon
1	tablespoon	vanilla extract
1/4	teaspoon	almond extract

Beat eggs at medium speed on an electric mixer until frothy. Gradually add sugar, beating until thick. Heat half and half in a 3-quart saucepan over low heat until hot. Gradually stir about one-fourth of hot mixture INTO eggs; add remaining hot mixture, stirring constantly. Cook over low heat until mixture is slightly thickened and reaches 165F. Remove form heat, and stir in chocolate syrup and remaining ingredients. Cool in refrigerator. Pour into freezer can on a 1 gallon freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour. Yield about 1 gallon.

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