Mexican Chocolate Ice Cream
Indulge in the rich, velvety decadence of Mexican Chocolate Ice Cream, a dessert that beautifully balances sweet, spicy, and aromatic flavors. This homemade ice cream blends creamy heavy cream and whole milk with deep, dark chocolate and unsweetened cocoa powder for a luscious base. A hint of ground cinnamon and a whisper of cayenne pepper add bold, warming notes, perfectly complementing the sweetness and creating a signature Mexican flair. The custard is skillfully tempered with egg yolks for a smooth and luxurious texture, then churned to frozen perfection in an ice cream maker. Perfect for a summer treat or as an elegant finish to a festive meal, this spiced chocolate ice cream is sure to impress. Serve with an extra sprinkle of cinnamon or a drizzle of melted dark chocolate for a stunning presentation.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 0.33 cup unsweetened cocoa powder
- 4 oz dark chocolate
- 1.5 tsp ground cinnamon
- 1.5 tsp vanilla extract
- 0.125 tsp cayenne pepper
- 4 egg yolks
- 0.25 tsp salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Cook, stirring occasionally, until the sugar dissolves and the mixture is heated through (but not boiling).
Whisk the unsweetened cocoa powder and ground cinnamon into the saucepan until fully combined.
Remove the saucepan from the heat and add the dark chocolate. Stir until the chocolate has completely melted and the mixture is smooth.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Slowly temper the egg yolks by adding a small ladleful of the warm chocolate mixture to the yolks, whisking constantly to prevent curdling.
Gradually incorporate the tempered yolks into the saucepan, whisking continuously.
Return the saucepan to medium heat and cook for about 5-7 minutes, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Remove the saucepan from the heat and stir in the vanilla extract, cayenne pepper, and salt.
Strain the custard through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
Allow the custard to cool to room temperature, then cover it with plastic wrap, pressing it directly against the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.
Once fully chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve your Mexican Chocolate Ice Cream with a sprinkle of cinnamon or a drizzle of melted chocolate if desired. Enjoy!
Nutrition Facts
Calories |
3377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 133.2 g | 666% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1255 mg | 418% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 284.5 g | 103% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 220.6 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 598 mg | 46% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2470 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
