Mexican Chocolate Ice Cream

Name: Mexican Chocolate Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mexican
Ingredients: 312 grams Mexican chocolate (3 1/2 disks; preferably Ibarra), coarsely chopped; 3 larges eggs; 887 milliliters half-and-half; 0 teaspoons salt; 1 vanilla bean

The recipe Mexican Chocolate Ice Cream could satisfy your Mexican craving in around 45 minutes. One serving contains 2955 calories, 56g of protein, and 224g of fat. This recipe serves 1. This recipe covers 58% of your daily requirements of vitamins and minerals. Only It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up mexican chocolate, eggs, half-and-half, and a few other things to make it today. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Sauce Pan

Add chocolate and half-and-half and bring to a boil over moderate heat, whisking.

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Chocolate

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Whisk

Remove from heat.

Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking.

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Hot Chocolate

Egg

Salt

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Whisk

Bowl

Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.

Ingredients you will need

Custard

Water

Ice

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Wooden Spoon

Kitchen Thermometer

Sauce Pan

Sieve

Bowl

Freeze custard in ice cream maker.

Ingredients you will need

Ice Cream

Custard

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Ice Cream Machine

Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.

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Ice Cream

• Ice cream keeps 4 days.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

312grams

Mexican chocolate (3 1/2 disks; preferably Ibarra), coarsely chopped 3larges

eggs 887milliliters

half-and-half 0teaspoons

salt 1

vanilla bean

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.