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Chocolate Ice Cream |
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Serves: 8
Print this Recipe
(Helado de Chocolate)
Category: Ice Creams
Makes about 1 quart
A good friend and occasional travel partner, Camille Tarantino, gets credit for developing this intense chocolate ice cream so reminiscent of the rich goodness of the Mexican original that inspired it.
2 large eggs
1 1/4 cups unsweetened baking cocoa powder
1 1/2 cups whole milk, warmed to steaming
3/4 cup sugar
1 1/4 cups heavy or whipping cream
2 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract (optional)
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1. Put the eggs and cocoa in a blender or food processor and pulse to mix. Gradually add the warmed milk through the lid opening. Pour into a medium saucepan. Whisk in the sugar, and cook over medium heat, stirring, until the sugar dissolves and the mixture thickens and coats the back of a wooden spoon, about 4 to 6 minutes. (Do not boil or it will curdle).
2. Cool to lukewarm; then stir in the cream, vanilla, almond extract, and cinnamon. Transfer to a clean container. Cover and refrigerate about 6 hours or overnight. Stir the mixture and transfer to an ice cream machine. Freeze according to manufacturer's directions.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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