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I made this the other day and it was super, I have got the home ice cream making bug now, it tastes better and is cheaper.
Mexican Chocolate Icecream
2 large eggs
115g castor sugar
400ml of thick cream ( I used the long life sort that comes in a carton)
200ml mik
115g dark chocolate minimum 70% ( I used nestle dessert chocolate it was fine but would use a different one next time)
25g ground almonds
25g sugar
2tsp cinnamon
Whisk eggs until thick and creamy and gradually whisk in 115g sugar.
Melt chocolate and add when cooler but still liquid to egg mixture and whisk again adding the ground almonds and 25g sugar and cinnamon. Whisk the cream until it is thicker but still fluid ( not solid) and whisk into the egg/ choclate mixture.
Pour into a plastic container and cover and put in freezer . After about 1hr or when just starting to freeze, whisk again vigourously and the re freeze.
That's it.
Tip - use a fast electric whisk. Put icecream into a bigger box than needed so that you can whisk it whilst it is in the box. It makes roughly enough ice cream to fill a Carte d'or tub but I made it in a 3l tub.
I've just made a raspberry one - will let you know if that works as well as the above![Smile [:)]](/cs/images/emotions/smile.gif)
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