Mexican Chocolate Ice Cream – a delicious recipe with sugar, salt, heavy cream, eggs, vanilla, chocolate squares. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the 1 cup sugar, salt and half-and-half in a heavy-bottomed saucepan.
2
Heat to scalding, stirring occasionally and being careful not to boil.
3
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.
4
Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
5
Remove from heat and stir in vanilla extract.
6
Melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water; stir until smooth.
7
Pour the chocolate mixture into the custard; stir until thoroughly blended.
8
Stir in the cinnamon.
9
Chill and process in an ice cream freezer.
1057
kcal
Calories
55
g
Fat
124
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup granulated sugar, 1 dash salt, 3 cups half-and-half, 1 cup heavy cream, and more.
Yes, Mexican Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
