Mexican Chocolate Ice Cream

Name: Mexican Chocolate Ice Cream
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 12
Cuisine: Mexican
Ingredients: 255 grams Mexican chocolate (such as Ibarra; see Notes), coarsely chopped; 2 cinnamon sticks; 5 egg yolks; 473 milliliters heavy cream; 0 teaspoons salt; 118 milliliters sugar; 57 grams unsweetened chocolate, coarsely chopped; 1 vanilla bean; 473 milliliters whole milk

Mexican Chocolate Ice Cream might be just the Mexican recipe you are searching for. This recipe makes 12 servings with 351 calories, 5g of protein, and 28g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It works best as a dessert, and is done in roughly 6 hours. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up vanilla bean, cinnamon sticks, heavy cream, and a few other things to make it today. It is a good option if you're following a gluten free diet.

Instructions

Split vanilla bean lengthwise and scrape out seeds. In a 4-qt. saucepan over medium heat, bring cream, milk, Mexican chocolate, unsweetened chocolate, cinnamon sticks, and vanilla seeds and pod to a simmer.

Ingredients you will need

Unsweetened Baking Chocolate

Cinnamon Stick

Vanilla

Chocolate

Cream

Seeds

Milk

Equipment you will use

Sauce Pan

Remove cream mixture from heat and let steep 20 minutes. Meanwhile, put egg yolks, sugar, and salt in the bowl of a standing mixer and whisk at medium-high speed until egg mixture is thick and pale yellow, 2 to 3 minutes.

Ingredients you will need

Egg Yolk

Cream

Sugar

Salt

Egg

Equipment you will use

Blender

Whisk

Bowl

Return cream mixture to medium heat and bring just to a simmer.

Ingredients you will need

Cream

Remove from heat and pour through a strainer into a clean bowl; discard cinnamon sticks and vanilla pod. With mixer running on medium speed, pour 1/2 cup cream mixture into egg mixture. Slowly drizzle in remaining cream mixture, continuing to mix as you go.

Ingredients you will need

Cinnamon Stick

Vanilla Bean

Cream

Egg

Equipment you will use

Sieve

Blender

Bowl

Pour this custard into saucepan. Return to stove and cook over low to medium-low heat, stirring with a wooden spoon, until custard thickens a bit and reaches 170 on a thermometer.

Ingredients you will need

Custard

Equipment you will use

Wooden Spoon

Kitchen Thermometer

Sauce Pan

Stove

Pour custard into a bowl and set in an ice bath (a larger bowl of ice and cold water).

Ingredients you will need

Custard

Water

Ice

Equipment you will use

Bowl

Let cool, stirring occasionally, 10 minutes. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Freeze custard in an ice cream maker according to manufacturer's instructions.

Ingredients you will need

Ice Cream

Custard

Equipment you will use

Ice Cream Machine

Transfer to an airtight plastic container and freeze until hardened, at least 5 hours.

Equipment

Ingredients

Servings:

255grams

Mexican chocolate (such as Ibarra; see Notes), coarsely chopped 2

cinnamon sticks 5

egg yolks 473milliliters

heavy cream 0teaspoons

salt 118milliliters

sugar 57grams

unsweetened chocolate, coarsely chopped 1

vanilla bean 473milliliters

whole milk

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well 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. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.