3 cups half & half
8 oz. semi-sweet chocolate chips
2/3 cup sugar
2 tbsp. Medaglia D'Oro Instant Espresso Powder (in our coffee section)
1 tsp. vanilla extract
1 tsp. cinnamon

Prep time: 15 minutes Cook time: 5 minutes
Chill time: several hours or overnight
Freeze time: 20 to 30 minutes

Stir together all ingredients in a medium saucepan and cook over
medium-low heat, stirring occasionally, until chocolate is melted
and sugar is dissolved; let cool. Cover and refrigerate until very
cold, then transfer to an ice cream maker and freeze according to
manufacturer's directions. Remove paddle; cover and freeze until
ready to serve.

Makes 8 to 10 servings.

Tip! Does your family prefer a simple chocolate ice cream?
Just eliminate the espresso powder and cinnamon from this recipe.

Nutrition per serving (based on 9): 290 calories, 4 g protein, 20 g
total fat (11 g sat., 0 g trans), 31 g carbohydrate, 2 g fiber, 24 g
sugar, 30 mg cholesterol, 35 mg sodium, 7 points

half & half, semi-sweet chocolate chips, sugar, Medaglia D'Oro Instant
Espresso Powder (in our coffee section), vanilla extract, cinnamon