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Mexican Chocolate Ice Cream
1
cup granulated sugar
Dash of salt
3
1
4
2
3
1
1
cups half−and−half
cup heavy cream
eggs, beaten
teaspoons vanilla extract
(1 ounce) squares unsweetened chocolate
/2 cup granulated sugar
/2 teaspoon ground cinnamon
Mix the 1 cup 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 cup of the hot half−and−half mixture
into the eggs, then slowly whisk the egg mixture back into the saucepan. Cook over medium−low heat,
stirring constantly, until the mixture thickens slightly. Remove from heat and stir in vanilla extract.
Melt the chocolate and 1/2 cup 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 about 2 1/2 quarts.
Mexican Chocolate Ice Cream
114
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