Spicy Mexican Chocolate Ice Cream
Indulge your taste buds with the rich and exotic flavors of Spicy Mexican Chocolate Ice Cream! This creamy dessert combines the velvety smoothness of heavy cream and dark chocolate with the bold, authentic taste of finely chopped Mexican chocolate. A subtle kick of cayenne pepper and a hint of cinnamon elevate the decadence, creating a unique harmony of sweet and spicy in every bite. Crafted with a luscious custard base made from five egg yolks, this homemade ice cream boasts a luxurious texture that melts in your mouth. Perfectly chilled and churned to perfection, it’s an ideal treat for hot summer days or festive occasions when you want to impress. Garnish with a sprinkle of ground cinnamon or crushed Mexican chocolate for a gourmet touch. Dive into this crave-worthy dessert and let the flavors of Mexico dance on your palate!
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 4 ounces Mexican chocolate, finely chopped
- 1 tablespoon unsweetened cocoa powder
- 2 ounces dark chocolate, finely chopped
- 0.75 cup white granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon salt
- 5 large egg yolks
- 1 teaspoon vanilla extract
Instructions
In a medium saucepan, combine the heavy cream, whole milk, sugar, cinnamon, cayenne pepper, and salt. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
Remove the saucepan from heat and add the chopped Mexican chocolate, dark chocolate, and cocoa powder. Whisk until the chocolate is completely melted and the mixture is smooth.
In a separate mixing bowl, whisk the egg yolks until they are pale and thick. Slowly pour 1/2 cup of the hot chocolate mixture into the egg yolks while constantly whisking to temper the eggs.
Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture while continuously whisking.
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or a heatproof spatula, until the custard thickens enough to coat the back of the spoon (approximately 170–175°F if using a thermometer). Do not let the mixture boil.
Remove the custard from heat and stir in the vanilla extract. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
Cover the surface of the custard with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 4 hours, or until completely cold.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions (typically 20–25 minutes).
Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm before serving.
Serve scoops of the Spicy Mexican Chocolate Ice Cream in bowls or cones, garnished with a sprinkle of cinnamon or crushed Mexican chocolate for extra flair.
Nutrition Facts
Calories |
3576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.9 g | 315% | |
| Saturated Fat | 139.7 g | 698% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 277.6 g | 101% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 237.2 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 563 mg | 43% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1377 mg | 29% | |
*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.
