Homemade Mexican Style Chocolate Ice Cream
There are only a handful of summer weeks left, so ice cream was on the menu! My mother-in-law got this ice cream maker for me awhile ago and it was just staring at me from the tops of the pantry shelves, pleading for me to use it. Being the nice person I am, I willingly obliged. (How can I turn down ice cream? It's the queen of desserts as far as I'm concerned.)
This was my first attempt at making homemade ice cream, and duh, we made Mexican style chocolate ice cream! The best way to describe this bowl of heaven is to imagine you are eating a churro dipped in chocolate. But in ice cream. SO. GOOD. Like, fiesta in my mouth. Read on to find out how to have your own fiesta in your mouth.
Mexican Style Chocolate Ice Cream
Makes 5 cups (recipe adapted from the Cuisinart booklet)
2 cups whole milk
1 1/2 cups heavy cream
1 1/2 teaspoons Mexican vanilla
1 teaspoon ground cinnamon
2 pinches cayenne pepper
1 pinch salt
2/3 cup granulated sugar
5 large egg yolks
6 ounces semisweet chocolate, roughly chopped
*You need an ice cream maker. I have the Cuisinart one and she is fabulous.
1. In a medium saucepan over medium-low heat, whisk together the milk, cream, vanilla, spices, salt and half of the sugar. Bring the cream mixture barely to a boil.
2. While the cream mixture is heating, combine the yolks and the rest of the sugar in a medium mixing bowl. Using a whisk, beat until the mixture is pale and thick.
3. Once the cream mixture has come to a slight boil, whisk about 1/3 of it into the yolk and sugar mixture. Stir it thoroughly, and then 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.
4. 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 1 to 2 hours, or overnight if you so desire. (Five hundred thousand awesome points to you if you can spot me in the above picture! Quite the artsy selfie, if I do say so myselfie... I don't know guys, it's late.)
5. Turn on your ice cream maker, and pour the mixture into it, 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.
Top this yummy dessert off with some fresh blueberries, or some sea salt brownie bites if you like a really decadent and rich flavor burst. ¡Ole! (Insert dancing señorita emoji.)
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