Mexican Chocolate Ice Cream

Mexican Chocolate Ice Cream
Photo by Annabelle Breakey

Ingredients

  • 9 ounces Mexican chocolate (such as Ibarra; see Notes), coarsely chopped
  • 2 cups whole milk
  • 2 cups heavy cream
  • ½ vanilla bean
  • 2 cinnamon sticks
  • ¼ teaspoon salt
  • ½ cup sugar
  • + 4 more ingredients
    • 5 egg yolks
    • 2 ounces unsweetened chocolate, coarsely chopped
    • 2 cinnamon sticks
    • ¼ teaspoon salt

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...

View full recipe at My Recipes

Comments

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
    • 11 ounces Mexican chocolate (preferably Ibarra)
    • 1 ice cream maker
    • 1/2 vanilla bean
    • 3 3/4 cups half-and-half
    • instant-read thermometer
    • +1 other ingredients

Related Articles


Best Wine Deals

See More Deals »






Snooth Media Network