CHILE CHOCOLATE ICE CREAM
The spiciness gives this ice cream an added kick and really brings out the richness of the chocolate as well. Spices are all to taste because I just eyeballed it and your preferences may vary.
Provided by Todd Marsh
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
- Stir milk and heavy cream into cocoa mixture until well combined.
- Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 18.3 g, Cholesterol 33.6 mg, Fat 9.8 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 28.6 mg, Sugar 14.4 g
MEXICAN-STYLE HOT CHOCOLATE
Warm and creamy; simple chocolate flavors with a hint of cinnamon.
Provided by Swanee Speed
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth. Place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. Stir in milk; heat until hot chocolate just forms bubbles around the edge. Mix vanilla extract into hot chocolate. Blend until smooth with an immersion blender to make the drink slightly frothy.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.1 g, Cholesterol 12.2 mg, Fat 4.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 98.8 mg, Sugar 14 g
MEXICAN CHOCOLATE ICE CREAM
Kick up your favorite chocolate ice cream a notch with this silky smooth Mexican Chocolate Ice Cream with cinnamon and a hint of chili powder.
Provided by Carla Cardello
Categories Ice Cream + Frozen
Time 5h30m
Number Of Ingredients 11
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
Categories Milk/Cream Chocolate Egg Dessert Kid-Friendly Frozen Dessert Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 qt
Number Of Ingredients 7
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.
ICED MEXICAN CHOCOLATE EXPRESS
Provided by Food Network
Yield 1 glass
Number Of Ingredients 5
Steps:
- Stir chocolate and chocolate syrup into hot coffee until melted.
- Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.
MEXICAN CHOCOLATE DIP
Chocolate, cinnamon and a touch of heat are a classic Mexican trio. Any fruit goes in this fudgy dip. And don't forget the churros! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine chocolate chips and cream. Using a whisk, heat and stir over medium-low heat until smooth, 4-5 minutes. Remove from heat; stir in cinnamon and cayenne. Cool slightly. Serve with fruit.
Nutrition Facts : Calories 221 calories, Fat 17g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 11mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 2g protein.
MEXICAN CHOCOLATE ICE CREAM
Found this on a site called "Simply Recipes" when I was looking for a rich and different Ice Cream recipe and this is it. It's a huge hit with my family so wanted to save it here. Rich chocolate flavor with cinnamon and a dash of spice
Provided by Bonnie G 2
Categories Ice Cream
Time 40m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 426.2, Fat 35.4, SaturatedFat 20.9, Cholesterol 280.4, Sodium 155.4, Carbohydrate 24.2, Fiber 1.7, Sugar 17, Protein 6.1
MEXICAN CHOCOLATE ICE CREAM
This vegan Mexican Chocolate Ice Cream is a great healthy dessert recipe with added spices that warm it up for those chilly Fall nights steadily approaching. http://www.elanaspantry.com/mexican-chocolate-ice-cream/
Provided by Elanas Pantry
Categories Frozen Desserts
Time 1h35m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat coconut milk and agave to a boil.
- Reduce immediately to a simmer, then remove from heat.
- Mix in the chocolate, stirring constantly until chips are completely melted.
- Cool mixture in pan on counter for 1 hour.
- Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined.
- Add mixture to your ice cream maker, following directions per your machine.
- Serve.
Nutrition Facts : Calories 613.2, Fat 49.4, SaturatedFat 40, Sodium 254.5, Carbohydrate 45.6, Fiber 8, Sugar 36.1, Protein 7.4
DULCE DE LECHE ICE CREAM WITH FRESH STRAWBERRIES AND MEXICAN CHOCOLATE SAUCE
Provided by Jill Silverman Hough
Categories Milk/Cream Chocolate Dessert Kid-Friendly Quick & Easy Cinco de Mayo Strawberry Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
- Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.
MEXICAN CHOCOLATE ICE CREAM RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 8
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
More about "mexican chocolate ice cream recipe recipe for deviled"
MEXICAN CHOCOLATE ICE CREAM RECIPE - THE BUTTER HALF
From thebutterhalf.com
| MEXICAN CHOCOLATE ICE CREAM TO DIE FORLOLA'S COCINA
From lolascocina.com
10 BEST MEXICAN ICE-CREAMS (WITH RECIPES) TO KEEP YOU …
From mexicancandy.org
MEXICAN CHOCOLATE ICE CREAM - LOVE FROM THE OVEN
From lovefromtheoven.com
MEXICAN CHOCOLATE ICE CREAM - BEAUTIFUL LIFE AND HOME
From icecreaminspiration.com
MEXICAN CHOCOLATE FREEZE RECIPE - PILLSBURY.COM
From pillsbury.com
MEXICAN CHOCOLATE CHILE ICE CREAM - RICK BAYLESS
From rickbayless.com
MEXICAN CHOCOLATE NO-CHURN ICE CREAM - REAL: THE …
From realthekitchenandbeyond.com
MEXICAN CHOCOLATE ICE CREAM RECIPE
From tastyicecream.com
5/5 (1)Total Time 55 minsCategory RecipesCalories 233 per serving
NINJA CREAMI MEXICAN HOT CHOCOLATE ICE CREAM
From icecream.directory
MEXICAN CHOCOLATE ICE CREAM - RECIPE - COOKS.COM
From cooks.com
CHOCOLATE ICE CREAM WITH CINNAMON & DULCE DE LECHE - RECIPE
From finecooking.com
HOMEMADE MEXICAN CHOCOLATE ICE CREAM - HOMEMADE MOMMY
From homemademommy.net
MEXICAN CHOCOLATE ICE CREAM PIE - SOUTHERN KISSED
From southernkissed.com
MEXICAN CHOCOLATE ICE CREAM RECIPE – GET RECIPE DIRECTIONS
From tpwrecipes.com
MEXICAN CHOCOLATE ICE CREAM | RECIPE | MEXICAN CHOCOLATE ICE …
From pinterest.ca
MEXICAN CHOCOLATE ICE CREAM CAKE WITH ORANGE MERINGUE
From fooddiez.com
ABOUT MEXICAN CHOCOLATE & AN ICE CREAM RECIPE | THE INTL KITCHEN
From theinternationalkitchen.com
MEXICAN CHOCOLATE ICE CREAM RECIPE | RECIPES.NET
From recipes.net
MEXICAN CHOCOLATE ICE CREAM - PICADO MEXICAN
From picadomexican.com
MEXICAN CHOCOLATE NICE CREAM - FORKS OVER KNIVES
From forksoverknives.com
MEXICAN STYLE CHOCOLATE ICE CREAM - CUISINART
From cuisinart.com
MEXICAN HOT CHOCOLATE TEQUILA ICE CREAM - SWEET FIX BAKER
From sweetfixbaker.com
SPICY (OR NOT) MEXICAN CHOCOLATE ICE CREAM RECIPE
From recipezazz.com
MEXICAN CHOCOLATE SAUCE RECIPE WITH VARIATIONS - THE SPRUCE EATS
From thespruceeats.com
MEXICAN CHOCOLATE ICE CREAM RECIPE - PINTEREST.COM
From pinterest.com
EASY MEXICAN CHOCOLATE FROSTING RECIPE WITH CINNAMON AND VANILLA
From everydaysouthwest.com
MEXICAN CHOCOLATE AND DULCE DE LECHE: 8 LATIN DESSERTS - KITCHN
From thekitchn.com
MEXICAN CHOCOLATE NO-CHURN ICE CREAM - RECIPE - FINECOOKING
From finecooking.com
MEXICAN COFFEE ICE CREAM RECIPE | RECIPES.NET
From recipes.net
MEXICAN CHOCOLATE ICE RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search