Mexican Chocolate Ice Cream
A chocolate-cinnamon ice cream recipe with a bit of heat from cayenne pepper.
Servings 8
Cost 5
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.