| 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
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”