MEXICAN CHOCOLATE ICE CREAM
Steps:
- 1 Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated. Remove pot from heat. Stir in chocolate until completely incorporate. 2 Put mixture into a metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down. Place a mesh sieve over the bowl with the chocolate mixture. 3 Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or instant coffee) into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar. Place egg yolks in a medium sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan. 4 Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is. 5 As soon as the mixture coats the spoon, remove it from the heat and immediately pour it over the mesh sieve into the bowl of the chocolate cream mixture. (The sieve is there to catch any curdled bits.) Stir into the cream mixture. 6 Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled, a couple hours or overnight. Right before churning, add 2 Tbsp of brandy to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored beyond a day. If you are planning on eating the ice cream the same day you make it, you can skip this step. 7 Churn the mixture in your ice cream maker according to the manufacturer's instructions.
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Tarique Bhatti
[email protected]This ice cream is amazing! It's so rich and creamy, and the chocolate flavor is out of this world. I will definitely be making this again and again.
Kwagala Agnes
[email protected]I had high hopes for this recipe, but I was disappointed. The ice cream was bland and lacked flavor. I won't be making this again.
Ali Ehsan
[email protected]This ice cream is so good! It's the perfect balance of sweet and spicy. I love the way the cinnamon and chili pepper flavors come together.
Anthony Olvera
[email protected]I'm not a big fan of Mexican chocolate, but I thought I'd give this recipe a try. I was pleasantly surprised! The ice cream was delicious and the chocolate flavor was not overpowering.
Kukhtar Ali Nazari
[email protected]This was the perfect dessert for my Cinco de Mayo party. It was easy to make and everyone loved it.
Fozia Fozi
[email protected]This ice cream was a bit too spicy for my taste, but my husband loved it. I think next time I'll use less chili pepper.
Anonymous
[email protected]I was pleasantly surprised by how well the flavors in this ice cream came together. The chocolate was rich and decadent, while the cinnamon and chili pepper added a nice warmth and spice. I would definitely recommend this recipe to anyone looking for
Ovi Das
[email protected]Easy to make and delicious! I love the unique flavor of the Mexican chocolate. Will definitely be making this again and again.
M. Kamran
[email protected]Followed the recipe exactly and it turned out great! The ice cream was rich and chocolatey with just the right amount of cinnamon and chili pepper. Will definitely make this again.
Fired Sabertooths
[email protected]This Mexican chocolate ice cream was a hit at my last dinner party! It had the perfect balance of sweetness and spice, and the texture was incredibly smooth and creamy. My guests raved about it, and I'll definitely be making it again soon.