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Haitian Ice Cream

sweet.chef's picture
  Milk 2 Cup (32 tbs)
  Unsweetened chocolate squares 2 Ounce (Two Pieces)
  Sugar 1 Cup (16 tbs)
  Flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Egg yolks 3 , slightly beaten
  Half and half 2 Cup (32 tbs)
  Vanilla extract 2 Teaspoon

1. Combine milk and chocolate in top of a double boiler; heat over boiling water until milk is scalded and chocolate is melted.
2. Combine sugar, flour, salt, and cloves; add gradually to milk mixture, blending well. Cook and stir over direct heat 5 minutes.
3. Remove from heat and vigorously stir about 3 tablespoons of the hot mixture into the egg yolks; immediately stir into hot mixture. Cook over boiling water 10 minutes, stirring constantly, until mixture coats a metal spoon.
4. Remove from heat; cool. Stir in half-and-half and vanilla extract. Pour into refrigerator trays and freeze until mushy.
5. Turn into a chilled bowl and beat with hand rotary or electric beater until smooth and creamy. Return mixture to trays and freeze until firm.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2193 Calories from Fat 983

% Daily Value*

Total Fat 113 g173.2%

Saturated Fat 65.9 g329.4%

Trans Fat 0 g

Cholesterol 779.6 mg259.9%

Sodium 1390.6 mg57.9%

Total Carbohydrates 277 g92.4%

Dietary Fiber 10.7 g42.7%

Sugars 226.5 g

Protein 45 g90.1%

Vitamin A 56.7% Vitamin C 10.6%

Calcium 115.6% Iron 69.6%

*Based on a 2000 Calorie diet

Haitian Ice Cream Recipe