Serves: 8
Total Calories: 279
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.
This Chocolate Ice Cream recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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