Recipe Pairing Guides » Mexican Chocolate Ice Cream

Mexican Chocolate Ice Cream

Mexican Chocolate Ice Cream
Photo by Annabelle Breakey

Ingredients

  • ½ vanilla bean
  • 2 cups heavy cream
  • 2 cups whole milk
  • 9 ounces Mexican chocolate (such as Ibarra; see Notes), coarsely chopped
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 5 egg yolks
  • ½ cup sugar
  • + 2 more ingredients
    • ¼ teaspoon salt
    • 2 cinnamon sticks

1. 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. 2. Remove cream mixture from heat and let steep 20 minutes. Meanwhile, put egg yolks, s...

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Comments

What wines go with Mexican Chocolate Ice Cream?

Dessert Wines from Douro
  • J.W. Burmester Port Blend Porto Ruby
  • Ruby Port
  • Fonseca Ruby Port
  • Quinta Do Infantado Ruby Porto
  • J.H. Andresen Port Blend Porto Ruby
Dessert Wines from the U.S.A.
  • Meyer Family Cellar Port 8 Year
  • Hazlitt 1852 Vineyards Red Blend Finger Lakes Bramble Berry
  • Pacific Rim Framboise
  • Ficklin Vineyards Rasberry Passport
  • Dekuyper Watermelon Pucker Schnapps

Variations on Mexican Chocolate Ice Cream

  • Mexican Chocolate Ice Cream
    • 1/3 cup Patrón XO Café (or other coffee-flavored liqueur)
    • 8 ounces milk chocolate, coarsely chopped (about 1 heaping cup)
    • 6 large egg yolks
    • +3 other ingredients
  • Mexican Chocolate Ice Cream
    • 1/2 vanilla bean
    • 3 3/4 cups half-and-half
    • 11 ounces Mexican chocolate (preferably Ibarra)
    • 1 ice cream maker
    • instant-read thermometer
    • +1 other ingredients

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