Mexican Chocolate Ice Cream
Summary
| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Kind of Dish | desserts |
| Dietary Info | |
| Tags |
Description
We got an ice cream make and this is what we invented from the store cupboard. This comes out under-sweet compared to most store bought ice creams but the cinnamon chocolate flavour really comes through.
Ingredients
| 4 | egg yolks | |
| 1 | tablet mexican chocolate | |
| 1 | Pint | cream |
| 1 | Teaspoon | vanilla essence |
| 3 | Tablespoon | caster sugar |
Instructions
Mix the egg yolks and the sugar in a bowl. Bring the cream to almost boiling, dissolving the chocolate tablet as the cream warms up. Pour the cream onto the sugar and egg mix. Pour the mix back into the pan, heat gently and stir as it thickens. Once thick cool and pour into an ice cream maker. Churn for 45 minutes. Freeze once churned and serve once at the right consistency.
