This Mexican Chocolate Ice Cream would be perfect for Cinco de Mayo. That said, why save it for only one day of the year. This is fabulous ice cream! Mexican chocolate has a little kick of cinnamon in it. But to make this ice cream have even more of a kick—I also added some cayenne pepper. Now we’re talkin’.
Too many months ago, I made mention on Facebook or a blog about how I could never find Mexican chocolate around here. Out of nowhere a few days later, I received a package in the mail from my dear friend, Suzanne, from Thru the Bugs on My Windshield. She sent me a bunch of Ibarra Mexican chocolate. She said it was everywhere in Texas. So after months and months of seeing it in my baking cupboard, yesterday when I saw it sitting on the shelf, it came to me—ICE CREAM. I don’t know what took me so long to think of it, but I finally knew what I’d make with the chocolate.
Mexican chocolate is grainy because it has lots of sugar in it, as well as the cinnamon. It’s not the easiest thing to chop, but I managed with my new Cutco Santoku knife. ;)
I made up my own recipe, which I’m always proud of myself when I do. I added the cream and milk to a saucepan. Once it was beginning to get hot over medium heat, I added the chopped chocolate and the cayenne pepper. After the chocolate was melted and the mixture was almost to a boil, I removed it from the heat and slowly whisked a little of it in to the waiting egg yolks and salt. Once the yolks are mixed with some of the hot cream, it can be poured back in to the saucepan. I returned it to the heat and stirred it until a thermometer read 175 degrees and it was thickened. It didn’t even take 2 minutes. Once it was removed from the heat, I added some vanilla then strained the mixture over a fine-mesh strainer into a metal bowl. That helped remove some of the lingering graininess.
I then set the bowl into a bigger bowl that is filled with ice and water and it takes an ice bath while I stir it every couple minutes. This cools the mixture really fast. You could just set the hot creamed mixture in an airtight container in the fridge until it is chilled. But doing it in an ice bath makes it cold and chillin’ and ready to churn within about 30 minutes!
Just about ready for the ice cream maker.
Here it goes. I think I’ll go take a siesta.
Ahh! Ready for a stint in the freezer, although this is how I prefer ice cream—soft serve!
Since I didn’t make this one low fat at all, I only tasted a little bit—but it is GOOD! Love the little, subtle kick from the cayenne. You could add more than I did if you want a little more spice!
Mexican Chocolate Ice Cream, by Katrina, Baking and Boys!
2 1/2 cups heavy cream
1 cup 2% milk (or whole)
10 ounces Mexican chocolate (Ibarra brand preferred), chopped
1/8 teaspoon cayenne pepper (or more to taste)
3 large egg yolks
1/4 teaspoon salt
1 teaspoon vanilla extract
In a medium-sized saucepan, heat the cream and milk until hot. Add the chopped chocolate and cayenne pepper. Stir to combine. Whisk until all the chocolate is melted and the milk is almost to a boil. In a medium sized bowl, whisk together the egg yolks and salt. Add some of the hot cream mixture to the egg yolks, whisking while you add it. This helps make sure the egg yolks don’t curdle. Once you’ve added about 1/3 of the cream mixture, pour the now whisked egg yolk mixture back into the saucepan and return it to a medium heat. Cook until the mixture thickens and it reaches 175 degrees on a thermometer. Remove from heat and add the vanilla. Whisk it all together and pour it into a metal bowl with a fine-mesh strainer over it to remove some of the grainy sugar/chocolate that hasn’t dissolved (there isn’t much there, but it’s good to strain it).
Put the bowl over an ice bath in a bigger bowl and let it cool, whisking it every few minutes. Within about half an hour, it will be cold and ready to churn. Churn in an ice cream maker according to manufacturer’s instructions, about 20-30 minutes. Remove from ice cream maker and put it in an airtight container in the freezer for a couple hours.
Delicious! While it is finally just climbing in to the 60’s and looking a little like spring here in Utah (we just had snow two days ago), I hear there is a major heat wave more West of here, like in California and Arizona. You need ice cream. It’ll cool you down. And if you make this Mexican chocolate ice cream, just in time to celebrate Cinco de Mayo, it’ll heat you right back up with its nice spice kick—it’s so worth it!
Thanks so much for the Mexican chocolate, Suzanne! So mighty Texan of ya! (Luv ya!)