Ingredients for Mexican Chocolate Ice Cream
- Milk Chocolate
- Half And Half
- Whipping Cream
- Egg Yolks
- 1 ½ cups granulated sugar
- 1 teaspoon ground cinnamon
- Vanilla
- ½ cup sliced almonds, toasted (or 1 teaspoon almond extract)
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How to Make Mexican Chocolate Ice Cream
- Combine milk, cream, sugar, and cocoa powder in a heavy saucepan. Whisk until smooth.
- Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering.
- Remove from heat and stir in the vanilla extract and cinnamon.
- Toast the almonds in a dry skillet over medium heat until fragrant and lightly browned. Let cool completely. (If serving ice cream more than 24 hours after preparation, use 1 teaspoon almond extract instead of toasted almonds.)
- If using toasted almonds, roughly chop them and stir into the chocolate mixture.
- Pour the mixture into a shallow dish and refrigerate for at least 4 hours, or preferably overnight, to thoroughly chill.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further.
- Serve and enjoy your homemade Mexican Chocolate Ice Cream!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
555g
Fat
376g
Carbs
59g
