Mexican Chocolate Ice Cream

Course : Ice Cream
Serves: 8
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3 large 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

Preparation / 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 least 1 hou


Nutritional Information:

566 Calories (kcal); 30g Total Fat; (45% calories from fat); 10g Protein; 70g Carbohydrate; 159mg Cholesterol; 149mg Sodium

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