Ingredients for Spicy Mexican Chocolate Ice Cream
- Heavy Cream
- Whole Milk
- Skim Milk
- Unsweetened Chocolate
- Unsweetened Cocoa Powder
- 1 vanilla bean
- 4 large egg yolks
- 1 cup granulated sugar
- pinch of salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper (or 1/4 teaspoon and reduce by half if desired)
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How to Make Spicy Mexican Chocolate Ice Cream
- Slice one vanilla bean lengthwise and scrape the seeds, set aside.
- Roughly chop 8 ounces of bittersweet chocolate and melt it in a medium saucepan with 1 cup of whole milk and 1 cup of heavy cream.
- Once the chocolate is melted, whisk in 1/4 cup unsweetened cocoa powder until smooth.
- Add the vanilla bean pod and seeds to the mixture.
- Heat the mixture gently, stirring frequently, until just below a simmer.
- Remove from heat and let steep, covered, for 30-60 minutes.
- Remove the vanilla bean pod.
- Reheat the mixture over moderate heat until hot, stirring constantly.
- In a small bowl, whisk together 4 large egg yolks, 1 cup granulated sugar, and a pinch of salt.
- Remove the chocolate mixture from the heat.
- Slowly pour 1/2 cup of the hot chocolate mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture. Cook over medium-low heat, stirring constantly, until a candy thermometer registers 170°F (77°C).
- In a medium bowl, combine 1 teaspoon ground cinnamon and 1/8 teaspoon cayenne pepper (or 1/4 teaspoon and remove half if desired).
- Strain a small amount of the chocolate cream into the bowl with the spices and whisk to combine, ensuring no clumps remain.
- Strain the remaining chocolate cream mixture into the bowl and whisk until fully incorporated.
- Cool the mixture completely in the refrigerator.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further. The flavor intensifies as it freezes.
- Stir frequently during the freezing process for a smoother texture.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
143g
Fat
70g
Carbs
15g
