Ice Cream With Mexican Chocolate Recipes

VERY CHOCOLATE ICE CREAM

Steps:

• Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
• When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

MEXICAN CHOCOLATE ICE CREAM

Steps:

• Pour the 2 cups of milk in a pot on the stove. Add the disk of Mexican chocolate and heat over medium heat until the tablet is melted and incorporated.
• Pour 1 cup of the hot chocolate into a large mixing bowl and add the 2/3 cup of sugar. Stir until the sugar is dissolved. (Reserve the rest of the hot chocolate for another use. If you want to drink it, add another cup of milk before doing so).
• Add the cocoa powder, vanilla, cinnamon, and cayenne pepper and mix well.
• Put in the refrigerator to chill several hours or overnight.
• When chilled, add the 2 cups of heavy whipping cream. Mix well.
• Pour into your ice cream maker and follow the manufacturer's directions.
• When the ice cream reaches soft-serve consistency, transfer to an airtight container and let harden in the freezer for several hours.

MEXICAN CHOCOLATE ICE CREAM

Steps:

• Prepare an ice water bath by filling a bowl halfway with ice and water; set aside in sink.
• Combine milk, cream, half of the sugar, and cinnamon stick in a large saucepan and bring to a simmer over medium heat.
• Meanwhile, whisk together remaining sugar and egg yolks until pale yellow. Once milk mixture is hot, slowly add half of milk mixture into egg mixture (1/2 cup at a time is good to temper the eggs), whisking constantly. Pour milk and egg mixture back into the saucepan and cook, stirring constantly, over low heat until it is as thick as melted ice cream and coats the back of a spoon, about 10 to 15 minutes. (When you draw your finger across the spoon, it should make a mark through the custard.).
• Remove from heat, add chocolate, and whisk until chocolate is melted and custard is smooth. Whisk in coffee liqueur. Strain into a large heatproof bowl and place ice cream base over ice water bath to chill, about 10 to 15 minutes.
• Once ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, freeze in an ice-cream maker according to the manufacturer's instructions.
• Freeze processed ice cream overnight for firmer texture & matured flavor or eat at once in "soft serve" form.

MEXICAN CHOCOLATE ICE CREAM

Steps:

• In a large saucepan over medium heat, bring 1/2 cup cream, cocoa powder, cinnamon, espresso powder, and chili powder to a boil, whisking often to blend. Reduce the heat and simmer for another 30 seconds, whisking constantly.
• Remove from the heat and stir in the chocolate until smooth. Stir in the remaining 1/2 cup cream.
• Pour the mixture into a large bowl, scraping the pan as much as possible. Place a mesh strainer on top of the bowl.
• In the same saucepan over medium heat (no need to clean it), warm the milk, sugar, and salt.
• In a separate small bowl, add the egg yolk. Slowly pour some of the warm milk into the yolk, whisking constantly, then scrape it all back into the saucepan.
• Continue cooking over medium heat, stirring often, until the mixture thickens and coats the back of a spatula or spoon (170F on a thermometer).
• Remove from the heat and pour through the mesh strainer into the chocolate mixture. Stir in the vanilla. Place the bowl in an ice bath and cool until room temperature. When cool, refrigerate for at least 1 hour or until cold.
• Once the ice cream mixture is cold (it will be thick like pudding), freeze it in your ice cream maker according to the manufacturer's instructions. Freeze in an airtight container until firm, roughly 4 hours or overnight.

MEXICAN CHOCOLATE ICE CREAM

Steps:

• Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate and half-and-half and bring to a boil over moderate heat, whisking. Remove from heat.
• Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.
• Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.

MEXICAN CHOCOLATE ICE CREAM

Steps:

• Heat one cup of cream in small saucepan.
• Whisk in cocoa powder.
• Bring to simmer.
• Whisk unti cocoa powder is well incorporated.
• Remove pot from heat.
• Stir in chocolate until completely incorporate.
• Put mixture into a metal bowl and add remaining cup of cream.
• Set bowl over a larger bowl half filled with ice ater to help cool it down.
• Place a mesh sieve of bowl with the chocolate mixture.
• Put on cup of milk, sugar cinnamon, salt cayenne, expresso powder into a saucepan and heat until steamy (not boiling), stirring to incorporate spices and dissolve sugar.
• Place egg yolks in a medium sized bowl.
• Slowly pour heated milk and mixture into egg yolks, whisking constantly so the egg yolks are tempered by the heated milk, but not cooked.
• Use a rubber spatula to scrape warmed egg youlks back into saucepan.
• Stir milk egg mixture constantly over medium heat with wooden spoon, scraping bottom as you stir, unti mixture thickens and coats spoon so that you can run your finger across coating and have the coating not run.
• This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.
• If the custard base doesn't coat the back of spoon, it's not ready.
• As soon as mixture coats the spoon, remove from heat and immediately pour over mesh sieve into bowl of chocolate cream mixture. (The sieve is there to catch any curdled bits).
• Stir into the cream mixture.
• Add a teaspoon of vanilla.
• Let mixture cool a bit in the ice bth and then chill in refrigerator until completely chilled, a couple of hours or over night.
• Right before churning, add 2 tablespoons of brndy to mix.
• This is optional, but willhelp keep the ice cream from getting to icey if stored beyound a day.
• Churn miture in your ice cream maker according to manufacturer's instructions.
• Store ice cream in an airtight container in freezer for several hours before eating.
• The ice cream will be quite soft coming out of the ice cream maker, but will continue to harden in your freezer.
• If you store for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

MEXICAN CHOCOLATE ICE CREAM CAKE WITH ORANGE MERINGUE

Steps:

• For brownie layer:
• Preheat oven to 325°F. Line inside of 9-inch-diameter springform pan with 3-inch-high sides with foil. Coat lightly with nonstick spray. Whisk flour and next 3 ingredients in small bowl. Melt butter in medium saucepan over medium low heat. Remove from heat; whisk in cocoa powder, then sugar. If batter is still hot, let cool. Whisk in egg and vanilla, then flour mixture. Spread batter over bottom of pan.
• Bake brownie layer until tester inserted into center comes out with a few moist crumbs attached, 15 to 17 minutes. Cool in pan on rack. Cover and freeze.
• For chocolate-cinnamon ice cream:
• Stir chocolate and 1 1/2 cups half and half in medium saucepan over medium heat until chocolate is melted, stirring often. Remove from heat. Whisk egg yolks and next 3 ingredients in medium bowl. Gradually whisk in hot chocolate mixture; return to saucepan. Cook over medium-low heat until mixture leaves path on back of spoon when finger is drawn across and custard registers 170°F to 175°F on candy thermometer, stirring constantly, 6 to 8 minutes.
• Strain custard into another medium bowl. Add remaining 1 1/4 cups half and half. Refrigerate until cold, about 3 hours.
• Process custard in ice cream maker. Transfer to pan; spread evenly over brownie layer. Cover; freeze overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
• For orange meringue:
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and pinch of salt. Beat until soft peaks form. With mixer running, gradually add sugar. Continue to beat until meringue forms stiff glossy peaks. Beat in orange peel. Spread over ice cream layer. Using spatula or back of spoon, swirl decoratively, forming peaks. Freeze until firm, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep frozen.
• Remove cake from freezer. Release pan sides; remove foil. Transfer cake to plate. Using kitchen torch, brown meringue or place under broiler 1 to 2 minutes to brown.