Mexican Chocolate Ice Cream

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 cup granulated sugar
• 1 dash salt
• 3 cups half-and-half
• 1 cup heavy cream
• 4 eggs, beaten
• 2 teaspoons vanilla extract
• 3 (1 ounce) unsweetened chocolate squares
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Recipe

• 1 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.
• 2 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.
• 3 cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
• 4 remove from heat and stir in vanilla extract.
• 5 melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water; stir until smooth.
• 6 pour the chocolate mixture into the custard; stir until thoroughly blended.
• 7 stir in the cinnamon.
• 8 chill and process in an ice cream freezer.
• 9 makes about 2 1/2 quarts.