by Shifrah Devorah Witt & Zipporah Malka Heller, The Best of Mexican Kosher Cooking
The perfect addition to any dairy meal. This can also be made parve.
3 cups milk
1 cup heavy cream
1 teaspoon ground cinnamon
1 cup sugar
1 teaspoon vanilla
1/2 chocolate bar, room temperature, shaved into chocolate shavings (using a vegetable peeler)
Ice cream maker
Note: Befoe you start, make sure all of your ingredients are cold (except the chocolate bar), if you want the ice cream to set to serving consistency.
Add milk, cream, cinnamon, sugar, and vanilla into your ice cream maker. When the ice cream begins to firm up, add the shaved chocolate,so it distributes evenly. Wait until the ice cream maker is done, put the ice cream in a container, and return it to your freezer until it is hard enough – which, depending on your ice cream maker, should be approximately 2-4 hours (minimum).
Variation:For parve ice cream, substitute 4 cups soy milk to replace the milk and cream, or 4 cups sweetened non-dairy creamer and reduce the sugar to 1/2 cup.
Yield: 1 quart
Recipes: Desserts, Homemade Ice Cream, Dairy or Parve, Kosher