MEXICAN CHOCOLATE ICEBOX CAKE
Categories Cake Milk/Cream Mixer Chocolate Dessert Cinco de Mayo Summer Birthday Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 9
Steps:
- Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out. Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove saucepan from heat and cool to room temperature.
- Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture. Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in another large bowl. Using clean dry beaters, beat until firm peaks form. Fold half of whipped cream mixture into chocolate mixture.
- Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling. Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate. Refrigerate until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove pan sides from cake and serve.
MEXICAN CHOCOLATE ICE CREAM
Provided by Christi Johnstone
Number Of Ingredients 8
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
Follow this easy Mexican Chocolate Ice Cream recipe with no eggs for the best spicy Mexican chocolate ice cream you've ever had!
Provided by Melissa Howell
Categories Ice Cream
Time 2h50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 343 calories, Carbohydrate 47.9 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 16.6 grams fat, Fiber 2.1 grams fiber, Protein 6.2 grams protein, SaturatedFat 10.8 grams saturated fat, Sodium 187 grams sodium, Sugar 42.6 grams sugar
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.
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.
SPICY MEXICAN CHOCOLATE ICE CREAM
This is an excellent chocolate ice cream. It's very rich and creamy. The addition of cinnamon and cayenne turn it up a notch. It's a spicy and exceptionally delicious Mexican treat. This ice cream has heat, and I've been told it's like my Recipe#287655 in ice cream form.
Provided by A.B. Hall
Categories Frozen Desserts
Time 5h30m
Yield 6 1/2 cup, 6 serving(s)
Number Of Ingredients 11
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
Adapted this from a recipe on www.chow.com that used Patron ZO Cafe - a coffee-flavored tequila liqueur. I also substituted a regular cinnamon stick for the canela - it's too darned hot now to go a hunting canela up now - maybe in the fall. After ice cream is processed in ice cream maker, let it mature a day in the freezer before serving - unless you prefer soft serve. I included chilling the base but not the overnight maturing in the times.
Provided by Busters friend
Categories Frozen Desserts
Time 2h
Yield 6 cups
Number Of Ingredients 7
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.
Nutrition Facts : Calories 527.7, Fat 32.6, SaturatedFat 17.5, Cholesterol 260, Sodium 86, Carbohydrate 43.9, Fiber 1.3, Sugar 39.9, Protein 8.8
More about "mexican chocolate ice cream with a kick recipes"
MEXICAN CHOCOLATE ICE CREAM - SIMPLY RECIPES
From simplyrecipes.com
5/5 (4)Total Time 3 hrs 5 minsCuisine MexicanCalories 408 per serving
MEXICAN CHOCOLATE NO-CHURN ICE CREAM - REAL: THE …
From realthekitchenandbeyond.com
MEXICAN CHOCOLATE ICE CREAM RECIPE - THE BUTTER HALF
From thebutterhalf.com
MEXICAN CHOCOLATE ICE CREAM RECIPE - WATCH 27+ COOKING VIDEOS
From presentsforparents.galeborg.com
10 BEST MEXICAN ICE-CREAMS (WITH RECIPES) TO KEEP YOU …
From mexicancandy.org
MEXICAN CHOCOLATE ICE CREAM PIE - SOUTHERN KISSED
From southernkissed.com
MEXICAN CHOCOLATE ICE CREAM - ICE CREAM INSPIRATION | MEXICAN …
From pinterest.ca
MEXICAN CHOCOLATE ICE CREAM
From pinterest.com
MEXICAN CHOCOLATE ICE CREAM
From pinterest.ca
MEXICAN CHOCOLATE GELATO - COOKS AND EATSCOOKS AND EATS
From cooksandeats.com
MEXICAN HOT CHOCOLATE TEQUILA ICE CREAM - SWEET FIX BAKER
From sweetfixbaker.com
MEXICAN CHOCOLATE ICE RECIPE | MYRECIPES
From myrecipes.com
MEXICAN CHOCOLATE ICE CREAM - MEXICAN RECIPES
From fooddiez.com
MEXICAN CHOCOLATE ICE CREAM - AMANDA'S COOKIN'
From amandascookin.com
10 BEST MEXICAN CHOCOLATE RECIPES TO SATISFY ALL YOUR CRAVINGS
From mexicancandy.org
MEXICAN CHOCOLATE ICE CREAM RECIPE - RECIPES.NET
From recipes.net
MEXICAN CHOCOLATE NO-CHURN ICE CREAM - RECIPE - FINECOOKING
From finecooking.com
MEXICAN CHOCOLATE ICE-CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
MEXICAN CHOCOLATE SAUCE WITH KAHLUA - COOKING ON THE RANCH
From highlandsranchfoodie.com
MEXICAN CHOCOLATE ICE CREAM RECIPE - PEARCRISP
From pearcrisp.blogspot.com
MEXICAN CHOCOLATE CAKE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
MEXICAN CHOCOLATE ICE CREAM RECIPE / EASY CHRISTMAS CRACK ...
From pioneerwomancontroversy.galeborg.com
NINJA CREAMI MEXICAN HOT CHOCOLATE ICE CREAM
From theicecreamconfectionals.com
MEXICAN CHOCOLATE ICE CREAM (WITH A KICK!) | RECIPE IN 2021
From pinterest.co.uk
MEXICAN CHOCOLATE ICE CREAM RECIPE
From tastyicecream.com
MEXICAN CHOCOLATE ICE CREAM RECIPE – GET RECIPE DIRECTIONS
From tpwrecipes.com
MEXICAN CHOCOLATE ICE CREAM - MEXICAN RECIPES
From fooddiez.com
MEXICAN CHOCOLATE ICE CREAM RECIPE / WATCH RECIPE DIRECTIONS
From sprucechristmastrees.galeborg.com
MEXICAN CHOCOLATE ICE CREAM (WITH A KICK!) | RECIPE | MEXICAN …
From pinterest.com
MEXICAN CHOCOLATE ICE CREAM RECIPE - FOOD NEWS
From foodnewsnews.cc
NO-CHURN MEXICAN CHOCOLATE ICE CREAM - MIA'S KITCHEN COUNTER
From miaskitchencounter.com
MEXICAN CHOCOLATE ICE CREAM RECIPE - EASY MEXICAN CHOCOLATE NO …
From blackdyedhair.blogspot.com
MEXICAN CHOCOLATE NICE CREAM - FORKS OVER KNIVES
From forksoverknives.com
RECIPES > MEXICAN > HOW TO MAKE MEXICAN CHOCOLATE ICE CREAM
From mobirecipe.com
MEXICAN CHOCOLATE ICE CREAM RECIPE - 21 RECIPE VIDEOS
From quesadillapioneerwoman.galeborg.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