Last weekend we finally made a batch of the Mexican Chocolate Ice Cream I love so much. It's just as tasty as I remember from last summer. Especially when sitting out in 89 degree weather on the deck as the sun sets.
Sure this recipe uses 6 egg yolks (lots of leftover egg whites now) and 2 cups heavy cream plus a cup of milk... but the chocolate-cinnamon-pinch of cayenne-pinch of espresso taste is soooo good.
Hmmm... I just realized that in 4 days we used 15 eggs (4 in potato salad, 5 for the fruit tart, and 6 in this ice cream - wow!So worth it.
Recipe from Simply Recipes here.
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