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