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.

Chiles Rellenos Casserole

8 whole Roasted, Peeled, And Seeded Green Chiles
1-½ cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
½ teaspoons Paprika
¼ teaspoons Cayenne Pepper

Preheat oven to 325 degrees.Mix together eggs, milk, salt, pepper, paprika and cayenne.Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.Top chilies with half the grated cheese.Repeat with another layer of chilies and another layer of cheese.Pour egg mixture all over the top.Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.Cut into squares and serve with warm corn tortillas!