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Mexican Chocolate Ice Cream

Description: Chocolate ice cream with cinnamon and cayenne. You can use mexican chocolate in place of the semi-sweet, cinnamon, and cayenne if you have it.
Yield: About 1 quart

Qty Unit Ingredient
2 c. Heavy Cream
1/4 c. Cocoa Powder
4 oz. Semi-sweet Chocolate
1 c. Milk
1/2 c. Sugar
2 tsp. Cinnamon
pinch Salt
pinch Cayenne
pinch Instant Coffee
6 Egg Yolks (lightly beaten)
1 tsp. Vanilla
2 Tbsp. Brandy (optional)


  1. Heat 1 cup of heavy cream with cocoa powder, bring to simmer, stir well until incorporated
  2. Remove cream from heat, add semi-sweet chocolate and stir until melted and combined, set aside
  3. Bring milk to a simmer with sugar, cinnamon, salt, cayenne, and coffee
  4. Temper eggs by adding milk mixture slowly and whisking rapidly
  5. When tempered, pour milk and egg mixture back into the sauce pan
  6. Heat the custard mixture until it coats the back of a spoon (do not boil!)
  7. Remove from heat and pour through a sieve into the cream mixture
  8. Add the final cup of cream and cool the custard to about room temperature
  9. Add vanilla
  10. Cover the custard completely with plastic wrap (to prevent a skin from forming)
  11. Cool mixture completely in the refrigerator for a few hours
  12. Add brandy (helps keep the ice cream scoopable when it has been in the freezer for more than a few hours)
  13. Freeze mixture in an ice cream maker
  14. Serve soft from the ice cream maker, or freeze in the freezer for more solid ice cream

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Copyright 2005-2009, Kevin Worcester