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Mexican Choclate Ice Cream

Mexican Choclate Ice Cream recipe image
This luxurious Mexican Chocolate Ice Cream offers a sophisticated twist on a classic dessert. The base is a rich, silky custard made from eggs, sugar, and half-and-half, which provides a creamy texture that churns beautifully. The star of the show is the combination of chocolate syrup and ground cinnamon, creating that distinctive spicy-sweet flavor profile known as chocolate mexicano. A touch of vanilla and almond extract adds depth and complexity, rounding out the taste. This dense, indulgent treat is perfect for warm summer evenings or as a decadent finale to a festive meal. It&# 226;ÂÂs simple enough for home cooks but impressive enough for guests, delivering a nostalgic yet refined experience in every spoonful.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 2147.6
Dietary: Gluten-free, Vegetarian
Description
This luxurious Mexican Chocolate Ice Cream offers a sophisticated twist on a classic dessert. The base is a rich, silky custard made from eggs, sugar, and half-and-half, which provides a creamy texture that churns beautifully. The star of the show is the combination of chocolate syrup and ground cinnamon, creating that distinctive spicy-sweet flavor profile known as chocolate mexicano. A touch of vanilla and almond extract adds depth and complexity, rounding out the taste. This dense, indulgent treat is perfect for warm summer evenings or as a decadent finale to a festive meal. It&# 226;ÂÂs simple enough for home cooks but impressive enough for guests, delivering a nostalgic yet refined experience in every spoonful.
Ingredients
  • 3 EGGS
  • 1 cup SUGAR
  • 2 quart HALF AND HALF
  • 16 ounce CHOCLATE SYRUP
  • 1/2 teaspoon GROUND CINNAMON
  • 1 tablespoon VANILLA EXTRACT
  • 1/4 teaspoon ALMOND EXTRACT
Directions
  1. 1
    In a large mixing bowl, beat the eggs at medium speed until they become frothy and slightly pale.
  2. 2
    Gradually add the sugar to the eggs, beating continuously until the mixture is thick and smooth.
  3. 3
    Pour the half-and-half into a 3-quart saucepan and heat over low heat until it is hot but not boiling.
  4. 4
    Slowly whisk about one-fourth of the hot half-andhalf mixture into the egg and sugar mixture to temper the eggs.
  5. 5
    Stir the tempered egg mixture back into the saucepan with the remaining hot half-and-half, stirring constantly.
  6. 6
    Continue to cook over low heat, stirring frequently, until the custard thickens slightly and reaches 165 degrees F.
  7. 7
    Remove the saucepan from the heat and immediately stir in the chocolate syrup, ground cinnamon, vanilla extract, and almond extract.
  8. 8
    Cover the mixture and refrigerate for at least 4 hours or overnight until completely chilled.
  9. 9
    Pour the chilled custard into your ice cream freezer and freeze according to the manufacturer's instructions.
  10. 10
    Transfer the churned ice cream to an airtight container and let it ripen in the freezer for at least 1 hour before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2147.6kcal
% Daily Value *
Total Fat 90.5g140%
Saturated Fat 54.0g270%
Cholesterol 365.5mg122%
Sodium 177.1mg8%
Total Carbohydrate 366.9g123%
Dietary Fiber 0.3g2%
Sugars 201.9g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican chocolate, ice cream, custard, cinnamon, chocolate syrup, half and half, dessert, homemade ice cream, spicy chocolate, almond extract, vanilla, eggs, sugar, freezer, churn, rich, creamy, indulgent, spiced, sweet
Read it online: https://www.chefs-mate.com/recipe/mexican-choclate-ice-cream/