I love this recipe! I changed it slightly and put dark chocolate syrup instead of regular. Can be made creamier by adding more egg yolks and using heavy cream instead of half-and-half. Also, I let it sit in the fridge for about 12 hours, and the flavor is much better.
Ingredients
- 3 eggs
- 1 c. sugar
- 2 quarts half-and-half
- 16 oz. Hershey's dark chocolate syrup
- 1/2 t. ground cinnamon
- 1 T. vanilla extract
- 1/4 t. almond extract
Directions
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 165 degrees. 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 at least 1 hour. Yield: about 1 gallon.
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Submitted 6/13/05.
Source:
Submitted By: Maile Rehbock
tulip@blarg.net
Mexican Chocolate Ice Cream