Chocolate Mountain Ice Cream |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Sassy and sweet, this chocolate ice cream has it's roots firmly in Mexico. Try it as an accent for Spanish Devil's Food Cake. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. Ingredients:
1 (1 ounce) baker's chocolate square |
2/3 cup sweetened condensed milk (not evaporated milk) |
1/2 teaspoon cinnamon |
2/3 cup water |
1/2 teaspoon vanilla extract |
1/2 cup whipping cream |
Directions:
1. Melt chocolate in top of double boiler; add milk and cinnamon and stir over boiling water for five minutes, until mixture thickens.
2. Add water and mix well.
3. Chill thoroughly.
4. Add vanilla.
5. Whip cream to custard-like consistency and fold into chilled mixture.
6. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
7. **If you don't have an ice cream maker: Pour mixture into freezing pan and place in freezer. After mixture is about half-frozen, remove from freezer, scrape down sides of pan and beat mixture until smooth but not melted. Smooth down and return to freezer until frozen completely.
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