Photo by ArtsySF and used with her permission.

Google Search


Sunday, January 6, 2008

Mexican Chocolate Ice Cream

My first post was going to be a recipe for vanilla ice cream because vanilla is the best judge of an ice cream maker’s skills, but I had a change of heart. My sister-in-law wanted my Mexican Chocolate ice cream for her birthday party. Not having made it in a while, I forgot how good it was. Once I made it, I decided to bump vanilla to another post.
This recipe is simple. Actually, it’s a no brainer since I use store bought Mexican chocolate. There were no trial and error measurements of cinnamon and almond extract. I use Abuelita from Nestle, but Ibarra works just as well.
To jazz it up for her birthday, I adapted a brownie recipe from Dorrie Greenspan’s Baking cookbook to include cinnamon and chipotle peppers and served it together. Everyone loved it, but thought it was a bit of chocolate overload. Since this is a blog about ice cream, I will be happy to provide you with the brownie recipe if you ask, but I won't post it.

Mexican Chocolate Ice Cream:

2 cups cream
2 cups milk
4 egg yolks
¾ cup of sugar
Pinch of salt
2 bars Mexican chocolate
1 tsp vanilla extract

1. Combine the cream, milk, and ½ cup of the sugar in a saucepan and heat to a bare simmer stirring occasionally.
2. Combine the egg yolks with the remaining ¼ cup of sugar and the salt. Beat until the dry ingredients are fully incorporated and the mixture turns pale yellow.
3. Coarsely chop the chocolate.
4. Once the cream mixture is at ready, remove it from the heat. Temper the eggs by mixing in a small amount of the cream, stir thoroughly, and repeat three times. You should use about 1/3 of a cup of hot cream mixture in total. Then pour the complete egg mixture into the cream pot.
5. Return the pot to the heat and stir constantly until the custard reaches 175 degrees Fahrenheit.
6. Remove the pot from the heat and add the chocolate. Stir until the contents are completely melted. If you are having problems getting the chocolate to melt, you may return the pot to the heat briefly.
7. Stir in the vanilla extract
8. Pour the custard through a sieve into a bowl and let cool to room temperature.
9. Cover the bowl and chill overnight.
10. The next day, mix the custard in your ice cream machine.


Anonymous said...

This is the best chocolate icecream! Just what I was looking for. Easy to make and yummy! Thank you for this amazing recipe

Liza said...

Hi, the recipe looks great and i can't wait to try it but i was wondering how many ounces of mexican chocolate you used? thanks!

Ice Cream Fellow said...

The Mexican chocolate bars I use come in one size only with six bars per package. Ibarra and Abuelita are the two most common brands found in the USA. I have used both successfully. They weigh about 3.3 ounces per bar.