Recipe 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
Recipe method
- Mix the 1 cup sugar, salt and half-and-half in a heavy-bottomed saucepan.
- Heat to scalding, stirring occasionally and being careful not to boil.
- 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.
- Remove from heat and stir in vanilla extract.
- Melt the chocolate and 1/2 cup sugar in the top of a double boiler over barely simmering water. Stir until smooth.
- Pour the chocolate mixture into the custard. Stir until thoroughly blended.
- Stir in the cinnamon. Chill and process in an ice cream freezer.
Other ice cream recipes:
Mexican chocolate ice cream recipe
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