Mexican Chocolate Ice Cream

Total Time: 4 hrs 10 mins Preparation Time: 4 hrs Cook Time: 10 mins

Ingredients

• 1/2 lb milk chocolate, chopped
• 3 cups half-and-half
• 1 cup whipping cream
• 4 egg yolks
• 3/4 cup sugar
• 1 teaspoon cinnamon
• 1 1/2 tablespoons vanilla
• 1 cup toasted almonds (see note in description) or 1/4 teaspoon almond extract (see note in description)

Recipe

• 1 in a double boiler over simmering water melt chocolate, stirring until smooth. remove top part of double boiler.
• 2 in a saucepan bring half and half and cream to a boil.
• 3 in a large bowl whisk egg yolks until foamy.
• 4 in a small bowl or cup combine sugar and cinnamon.
• 5 slowly add sugar/cinnamon to egg yolks, whisking until mixture is thick and lemon colored.
• 6 whisk half and half mixture into yolks.
• 7 return mixture to saucepan and cook over low heat until thick (7-10 minutes). transfer mixture to a bowl.
• 8 whisk in melted chocolate and vanilla (if using almond extract add with vanilla).
• 9 cover and chill for at least 3 hours, stirring occasionally.
• 10 transfer mixture to ice cream maker and process according to manufacturer's directions.
• 11 add almonds (if using).
• 12 freeze in covered container overnight or for several hours.
• 13 let ice cream soften slightly before serving.