Mexican Chocolate Ice Cream Recipe Recipe For Hand

MEXICAN CHOCOLATE ICE CREAM RECIPE

Steps:

• In a medium saucepan, whisk together the milk, cream, vanilla, spices, salt and half of the sugar on medium-low heat. Bring the cream mixture barely to a boil.
• While the cream mixture is heating, combine the yolks and the rest of the sugar in a large mixing bowl. Using a whisk, beat until the mixture is pale and thick.
• Once the cream mixture has come to a slight boil, whisk about 1/3 into the yolk and sugar mixture. Stir it thoroughly, add another 1/3 of the cream mixture, stir well, and then pour the entire combined mixture back into the saucepan. This has allowed it to cool off so the egg yolks don't cook. Stir the mixture over low heat until it thickens enough to lightly coat the back of a wooden spoon. Make sure you do not boil it, as the yolks will cook and you will ruin the mixture. This whole process should take only a few minutes.
• Place the roughly chopped chocolate in the medium mixing bowl, and then slowly pour the mixture over it. Whisk until the chocolate is completely melted and it comes to room temperature. Cover and refrigerate for about 20 minutes until it is cooled.
• Turn on your ice cream maker, and pour in the mixture, letting it churn for about 20 minutes, or until thickened. The ice cream will have a creamy and soft texture. If you prefer it to be a bit more firm, place it in the freezer for at least 2 hours in an airtight container.

MEXICAN CHOCOLATE ICE CREAM

Steps:

• Split vanilla bean lengthwise and scrape out seeds. In a 4-qt. saucepan over medium heat, bring cream, milk, Mexican chocolate, unsweetened chocolate, cinnamon sticks, and vanilla seeds and pod to a simmer.
• Remove cream mixture from heat and let steep 20 minutes. Meanwhile, put egg yolks, sugar, and salt in the bowl of a standing mixer and whisk at medium-high speed until egg mixture is thick and pale yellow, 2 to 3 minutes.
• Return cream mixture to medium heat and bring just to a simmer. Remove from heat and pour through a strainer into a clean bowl; discard cinnamon sticks and vanilla pod. With mixer running on medium speed, pour 1/2 cup cream mixture into egg mixture. Slowly drizzle in remaining cream mixture, continuing to mix as you go.
• Pour this custard into saucepan. Return to stove and cook over low to medium-low heat, stirring with a wooden spoon, until custard thickens a bit and reaches 170° on a thermometer.
• Pour custard into a bowl and set in an ice bath (a larger bowl of ice and cold water). Let cool, stirring occasionally, 10 minutes. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight plastic container and freeze until hardened, at least 5 hours.

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.

SPICY MEXICAN CHOCOLATE ICE CREAM

Steps:

• Slice the vanilla bean in half lengthwise and scrape the seeds (do not discard), set aside.
• Roughly chop the chocolate and melt in a medium sauce pan together with milk and cream (over medium heat). After the chocolate has melted, whisk in the cocoa powder, avoiding clumps. Add the vanilla bean and seeds. Bring the mix to just under a boil (150° on a candy thermometer), stirring frequently. Remove from heat and let the mix steep, covered, for 30 minutes to an hour.
• Remove the vanilla bean. Reheat mix over moderate heat until hot (150 degrees), stirring frequently.
• Whisk the eggs, sugar and salt together in a small bowl.
• Temporarily remove the pan from the heat. Add 1/2 cup hot cream mixture to the eggs/sugar in a slow stream, whisking constantly. Whisk the egg/cream mix back into the saucepan and return to medium-low heat, STIRRING CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil).
• In a medium to large bowl (that cream mixture will be chilled in) combine the cinnamon and cayenne pepper. Pour a small amount of the chocolate cream through a strainer into the bowl and whisk to combine, avoiding clumps. Pour the remaining chocolate cream mixture through the strainer and whisk to combine.
• Cool completely in the refrigerator (at least 4 hours). Freeze in an ice cream maker. Transfer to an airtight container and put in freezer to harden.
• Notes: DO NOT add more than 1/8 tsp cayenne pepper. The flavor intensifies as it freezes in the ice cream maker. If you don't have 1/8 tsp, use 1/4 tsp and remove half the cayenne.
• Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the cream mixture that will sit in the "bath"). Stir frequently.

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:

• Start by heating the 4 cups of whole milk and tablet of Mexican chocolate over medium heat in a pan on the stove. Heat and stir until the chocolate is all melted and incorporated into the milk. (It will look spotty on top. That is o.k.)
• Pour 1 1/2 cups of the hot chocolate into a mixing bowl and add the sugar. Stir until the sugar is dissolved. Put into the refrigerator for about an hour to chill. Then add the remaining ingredients, and stir well (I use a wire whisk). Then you can either chill the mixture longer (even overnight) or pour it directly into your ice cream maker and follow the manufacturer's directions.
• Transfer to an airtight container and put into the freezer.

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.