Too late for Valentine's Day, but just in time for Cinco de Mayo. Well, a little early maybe, but now you have time to round up ingredients for this delicious Mexican Style Chocolate Ice Cream. The recipe is originally from the Cuisinart Ice-100 manual, but I changed it a BIT. I reduced the cinnamon slightly and added some things. This is a recipe we really like.
Balanced Warm Flavors in Creamy Cool Ice Cream
The Cuisinart Mexican Style Chocolate Ice Cream is rich, but the first time I made it I thought it wasn't chocolaty enough so I added cocoa powder. It was fine, but the second and third times I made it as written without the cocoa powder and realized that the Cuisinart professionals had already balanced the flavors and it really just did not need the extra chocolate. It's supposed to be a light chocolate with hints of vanilla, cayenne and cinnamon, so no need to pump up the chocolate. It's definitely chocolaty enough, but pleasantly so with room for the cinnamon and cayenne to come through. It also has tiny bumps of chocolate in it, kind of like actual Mexican chocolate.
Mexican Style Chocolate Ice Cream Add-Ins
So this ice cream is nicely balanced with melted chocolate, a good deal of cinnamon and cayenne. However, what makes it even better are chunks of brownie. Better yet, chocolate covered biscotti! I'd been making this with brownie, but i got to thinking about an old Ben & Jerry's flavor I used to like called Hottie Biscotti, so I made a batch with Mexican Chocolate Biscotti (which I dipped in chocolate) and loved the crunch of the biscotti in the creamy ice cream.
Recipe
Mexican Chocolate Ice Cream
Equipment
- 1 ice cream maker
Ingredients
- 6 ounces bittersweet chocolate, finely chopped (170 grams)
- 1 ½ cup heavy cream
- 2 cups whole milk
- ⅔ cup sugar (130 grams)
- 1 pinch salt
- 5 large egg yolks
- ½ teaspoon cinnamon (you can use up to a teaspoon)
- ⅛ teaspoon cayenne (Feel free to use more)
- 1 teaspoon vanilla extract
- 2 small chocolate brownies, cut into chunks (optional)
Instructions
- Put the chopped chocolate in a clean bowl. Set a sieve over the bowl.
- In a saucepan, combine the cream, milk, ⅓ cup of the sugar and the salt.
- Meanwhile, in a mixing bowl with a spout, whisk together the egg yolks and the remaining ⅓ sugar. For fluffier ice cream you can beat it with a hand mixer, but a whisk seems to work fine.
- Bring the cream mixture to a simmer. Remove from the heat and whisk about ⅔ of the hot cream mixture into the egg yolks. Add it all back to the saucepan.
- Using a wooden spoon, stir until mixture coats the back of the spoon. Do not let it boil. If you have a deep fry or instant-read thermometer, shoot for about 170 degrees F.
- Remove from heat and pour through the sieve into the bowl with the chopped chocolate. Stir until the chocolate has melted, then stir in the spices and the vanilla extract.
- Let cool to room temperature, then cover and refrigerate until very cold.
- When ready to churn, give the mixture a good stir, pour it in the ice cream maker and churn using the manufacturer's guideline.
- Pack in containers alternating with chunks of chewy brownies.
- Before serving, allow it to soften a bit by letting it stand at room temperature.
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