Mexican Chocolate Ice Cream

Yield: about 2 1/2 quarts

Ingredients

• 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

Instructions

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 granulated 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.