Mexican Chocolate Ice Cream

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  • 1 cup granulated sugar
  • Dash of salt
  • 3 cups Half-and-Half
  • 1 cup heavy cream
  • 4 eggs, beaten
  • 2 teaspoons vanilla extract
  • 3 (1 ounce) squares unsweetened chocolate
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon


  1. Mix the 1 cup sugar, salt and Half-and-Half in a heavy-bottom saucepan. Heat to scalding, stirring occasionally and being careful not to boil.
  2. Slowly whisk about a cup of the hot Half-and-Half mixture into the eggs, then slowly whisk the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
  3. Remove from heat and stir in vanilla extract.
  4. Melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water; stir until smooth.
  5. Pour the chocolate mixture into the custard; stir until thoroughly blended.
  6. Stir in the cinnamon.
  7. Chill and process in an ice cream freezer.

Makes about 2 1/2 quarts.