| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Mexican | Charlotte, Observer | 1 | Servings |
INGREDIENTS
| 2 | lg | Eggs |
| 1/2 | c | Sugar |
| 1 | qt | Half-and-half |
| 8 | oz | Chocolate syrup |
| 1/4 | ts | Ground cinnamon |
| 1/8 | ts | Almond extract |
| 2 | ts | Vanilla extract |
INSTRUCTIONS
Beat eggs at medium speed with electric mixer until frothy. Gradually add sugar, beating until mixture is thickened. Heat half-and-half in large saucepan over low heat. Gradually stir about a fourth of the hot mixture into eggs; stir back into remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, until mixture is slightly thickened and reaches 160 degrees. Remove from heat and stir in chocolate syrup, cinnamon, and almond and vanilla extracts. Chill. Pour chilled mixture into freezer container of 1-gallon ice cream maker. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand 1 hour before serving. Or pack ice cream into plastic container and freeze overnight before serving. Notes: Adapted from Southern Living's 1997 special edition ``Summertime.'' For a special dinner for friends, I settled on a dessert of two ice creams served in cookie cups. One was a burnt orange ice cream that was more trouble than it was worth. The second was this simple, luscious chocolate with a hint of cinnamon. Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS Posted to MC-Recipe Digest V1 #982 by Sue <suechef@sover.net> on Jan 04, 1998
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