Mexican Chocolate Ice Cream Recipe 455

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 RECIPE - (4.5/5)

Steps:

• In a medium bowl beat eggs with an electric mixer on medium speed until frothy. Add sugar and beat until thick. In a Dutch oven heat half-and-half until almost boiling. Stir 1 cup of the hot half-and-half into the egg mixture; return all to the Dutch oven. Cook and stir about 3 minutes or just until boiling (watch carefully because mixture will foam). Remove from heat; strain mixture through a fine-mesh sieve. Stir chocolate-flavor syrup, vanilla, cinnamon, and almond extract into strained mixture. Set mixture aside to cool slightly. Cover and chill for up to 24 hours. Stir in whipping cream. Freeze in a 4- to 5-quart ice cream freezer according to the manufacturer's directions. Ripen* about 4 hours before serving. Tip: Ripening homemade ice cream improves the texture and helps keep it from melting too quickly during eating. To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace lid. Pack outer freezer bucket with enough ice and rock salt to cover top of freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours. When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a covered freezer container and ripen by freezing in your regular freezer about 4 hours (or check the manufacturer's recommendations). Time: PREP: 20 minutes CHILL: up to 24 hours REEZE: per manufacturer's directions RIPEN: 4 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:

• In a double boiler over simmering water melt chocolate, stirring until smooth. Remove top part of double boiler.
• In a saucepan bring half and half and cream to a boil.
• In a large bowl whisk egg yolks until foamy.
• In a small bowl or cup combine sugar and cinnamon.
• Slowly add sugar/cinnamon to egg yolks, whisking until mixture is thick and lemon colored.
• Whisk half and half mixture into yolks.
• Return mixture to saucepan and cook over low heat until thick (7-10 minutes). Transfer mixture to a bowl.
• Whisk in melted chocolate and vanilla (if using almond extract add with vanilla).
• Cover and chill for at least 3 hours, stirring occasionally.
• Transfer mixture to ice cream maker and process according to manufacturer's directions.
• Add almonds (if using).
• Freeze in covered container overnight or for several hours.
• Let ice cream soften slightly before serving.

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.