In small saucepan over very low heat, melt chocolate; set aside. In medium saucepan over
medium heat, heat half-and-half until very hot but not boiling, stirring often; set aside.
Place egg yolks, sugar, cinnamon, and salt in mixer bowl. Attach bowl and flat beater to
mixer. Turn to Speed 2; mix until light and lemon color. Continuing on Speed 2, gradually
add chocolate and half-and-half; mix until blended. Return chocolate mixture to medium
saucepan; cook over medium-low heat until slightly thickened and mixture coats a metal
spoon, stirring constantly. Do not boil. Transfer chocolate mixture to medium bowl. Add
whipping cream and vanilla; mix well. Cover; refrigerate at least 4 hours to overnight.
Pour ice cream mixture into dessert maker; turn on Mix and Freeze Switches. Freeze about
20 minutes. When desired consistency is reached, serve immediately or dispense into
chilled container, cover, and freeze.
Yield: 14 servings (1⁄2cup per serving).
Per Serving: About 260 cal, 3 g pro, 20 g carb, 19 g total fat, 11 g sat fat,
115 mg chol, 50 mg sod.
MEXICAN CHOCOLATE ICE CREAM 25
FEATURES AND OPERATION
3 squares (1 oz. each)
unsweetened chocolate
21⁄2cups half-and-half
4 egg yolks
1 cup sugar
3⁄4teaspoon cinnamon
1⁄8teaspoon salt
12⁄3cups whipping cream
1 tablespoon vanilla