Friday, May 28, 2010

Mexican Chocolate Ice Cream

You won't believe how delicious this is! Perfect for backyard cookouts, birthday parties and summer days! Warning! They'll be begging for more.

Mexican Chocolate Ice Cream makes 6 quarts

  • 6 eggs
  • 2 cups sugar
  • 3 cups light whipping cream (3 1/2 pints)
  • 3 tall cans of Pet milk
  • 1 16 oz. can of Hershey's Chocolate Syrup
  • 1 T. of vanilla extract
  • 1 t. almond extract
  • 1 t. cinnamon

In a large mixing bowl, beat eggs and sugar together. Then add whipping cream, Pet milk, Hershey's syrup, vanilla and almond extract, and cinnamon until well combined. Pour into chilled, freezer can and freeze according to manufacturer instructions. If there is any left over ( I seriously doubt it) put it in lidded freezerware and hide in your standing freezer.

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