Mom’s Mexican Chocolate Ice Cream

  • 3 eggs—Beat until frothy—about 3-5 minutes-egg foam will be about the size pin heads
  • 1 C sugar—Add tp the eggs and beat until thick
  • 2 qt half and half cream—Heat; watch that it doesn’t burn…stir frequently
Stir a little hot cream into the egg mixture.  To accomplish this without “cooking” the eggs, run the mixer while spooning in some of the milk.  Continue adding the hot milk until about half of the pot of milk is gone.  Then pour the rest of the milk into the egg mixture.  Pour the entire egg/milk mixture into the pot that heated the half and half.  Heat and stir constantly—-about 5 minutes.
Cool.  I accomplish this by pouring the mixture into another large bowl that I fit into another pot that is ice water filled.  This cools the mixture quickly.
Stir in the following:
  • 16 oz chocolate syrup
  • 1T heaping cinnamon
  • 1 T almond and vanilla flavoring 
If time permits, pour into a ziplock—actually one ziplock inside another—-and place in the fridge to cool before freezing.

Tags: recipes ice cream mcalilly