Sundaes With Cindy #15: Mexican Chocolate Ice Cream

This is the most incredible chocolate ice cream EVER! You'll never go back to regular chocolate....

- Recipe -

● 2 cups 2% milk

● 1 oz. unsweetened chocolate

● 1/2 cup Mexican chocolate, chopped into small pieces

● 1/2 cup heavy cream

● 5 egg yolks

● 1/2 cup + 2 T. sugar

● pinch of salt

● 1 t. vanilla

● 1 t. cinnamon

● 1/8 t. cayenne pepper

1. In a medium saucepan bring the milk to a boil over medium heat. (This takes 12-13 minutes.)

2. Place both chocolates and heavy cream in small microwave-safe bowl and microwave on 30 second burst until the chocolate is melted. Add a pinch of salt, vanilla, cinnamon and cayenne pepper. Set aside.

3. Beat egg yolks and sugar in mixer for 2 minutes.

4. Drizzle hot milk into eggs yolks, a tablespoon at a time, mixing constantly. Once milk is in the eggs, pour the entire mixture back into the saucepan. Stir until an instant-read thermometer reaches 170 ̊F. Remove from heat and quickly stir in the chocolate mixture. Pour mixture through a strainer that is sitting in a large measuring cup or bowl. Use a spatula to push the mixture through the strainer.

5. Allow mixture to cool to lukewarm (about 30 minutes) then cover and place in the refrigerator for 2-3 hours, until completely chilled.

6. Freeze ice cream in ice cream maker for about 20 minutes. Remove from machine and spoon ice cream into a freezer-safe container. Harden-off in the freezer for at least 1 hour, so that the ice cream can be scooped.

Download pdf recipe for: Mexican Chocolate Ice Cream