Follow these steps for perfect results
granulated sugar
salt
half-and-half
heavy cream
eggs
beaten
vanilla extract
unsweetened chocolate squares
granulated sugar
ground cinnamon
In a heavy-bottomed saucepan, mix 1 cup of granulated sugar, salt, and half-and-half.
Heat the mixture to scalding over medium heat, stirring occasionally to prevent sticking and scorching. Be careful not to boil.
In a separate bowl, slowly whisk about a cup of the hot half-and-half mixture into the beaten eggs to temper them. This prevents the eggs from scrambling when added to the hot mixture.
Slowly whisk the egg mixture back into the saucepan with the remaining half-and-half.
Cook over medium-low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens slightly. It should coat the back of a spoon.
Remove from heat and stir in the vanilla extract.
In the top of a double boiler over barely simmering water, melt the unsweetened chocolate squares with 1/2 cup of granulated sugar.
Stir continuously until the chocolate is completely smooth and melted.
Pour the melted chocolate mixture into the custard mixture and stir until thoroughly blended and evenly colored.
Stir in the ground cinnamon to distribute evenly throughout the ice cream base.
Chill the ice cream base in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to cool completely.
Pour the chilled ice cream base into an ice cream maker and process according to the manufacturer's instructions.
The ice cream is ready when it has reached a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden completely before serving.
Makes about 2 1/2 quarts.
Expert advice for the best results
For a richer chocolate flavor, use dark chocolate.
Add a pinch of cayenne pepper for an extra kick.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in a chilled bowl or cone, garnished with chocolate shavings.
Serve with a dollop of whipped cream
Pair with churros
Adds a complementary coffee flavor
Discover the story behind this recipe
Chocolate is a significant ingredient in Mexican cuisine
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