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Mexican Spiced Chocolate Ice Cream


1-1/2 oz unsweetened chocolate
2 cups whole milk
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1-1/4 cups sugar
3 eggs
2 cups whipping cream
2 tsp vanilla extract
1/4 tsp almond extract

Melt the chocolate squares over low heat, then stir in the milk, cinnamon, ginger and salt and increase the heat to medium-low. Continue stirring until the ingredients are well blended. Ina metal bowl, whip the sugar and eggs until they make a thick paste, and pour slowly into the milk mixture, whisking constantly. Cook and whisk until the mixture thickens to a custard consistency and coats a spoon. Remove from the heat and refrigerate until cool. Whisk in the whipping cream, vanilla and almond extract and freeze in an ice cream freezer.

Makes about 2 quarts (8 cups).




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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