| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Desserts, Ice cream, Chocolate |
8 |
Servings |
INGREDIENTS
|
|
-Stan Sease-BHRX57A |
| 3 |
|
EGGS |
| 1 |
c |
SUGAR |
| 2 |
qt |
HALF AND HALF |
| 16 |
oz |
CHOCOLATE SYRUP |
| 1/2 |
ts |
GROUND CINNAMON |
| 1 |
tb |
VANILLA EXTRACT |
| 1/4 |
ts |
ALMOND EXTRACT |
INSTRUCTIONS
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 at least 1
hour. Yield about 1 gallon.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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