Mexican Chocolate Ice Cream

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Servings: 8 Difficulty: Intermediate
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Rich custard ice cream infused with warm cinnamon and deep chocolate syrup for a festive treat.
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This luxurious Mexican Chocolate Ice Cream is the ultimate indulgent dessert, blending a classic rich custard base with the warm, aromatic spices of Mexico. The recipe uses a tempering technique with eggs and sugar to create a silky smooth texture, while half-and-half adds creaminess without being overly heavy. The star of the show is the generous amount of chocolate syrup, which melds beautifully with ground cinnamon, vanilla, and a hint of almond extract to create a complex, spicy-sweet flavor profile. It’s perfect for holiday gatherings, summer evenings, or simply when you crave something decadent. The result is a dense, flavorful ice cream that tastes homemade and sophisticated, offering a delightful contrast between the cooling dairy and the warming spice notes in every spoonful.

Mexican Chocolate Ice Cream recipe image
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Mexican Chocolate Ice Cream

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 3207.6

Description

This luxurious Mexican Chocolate Ice Cream is the ultimate indulgent dessert, blending a classic rich custard base with the warm, aromatic spices of Mexico. The recipe uses a tempering technique with eggs and sugar to create a silky smooth texture, while half-and-half adds creaminess without being overly heavy. The star of the show is the generous amount of chocolate syrup, which melds beautifully with ground cinnamon, vanilla, and a hint of almond extract to create a complex, spicy-sweet flavor profile. It&# 226;ÂÂs perfect for holiday gatherings, summer evenings, or simply when you crave something decadent. The result is a dense, flavorful ice cream that tastes homemade and sophisticated, offering a delightful contrast between the cooling dairy and the warming spice notes in every spoonful.

Ingredients

Directions

  1. In a large bowl, beat eggs with an electric mixer on medium speed until frothy, about 1-2 minutes.
  2. Gradually add sugar to the eggs, beating continuously until the mixture is thick and pale yellow.
  3. Pour half-and-half into a 3-quart saucepan and heat over low heat until it is hot but not boiling.
  4. Slowly pour about one-fourth of the hot half-and half mixture into the egg mixture, whisking constantly to temper the eggs.
  5. Pour the tempered egg mixture back into the saucepan with the remaining hot half-and-half, stirring constantly.
  6. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon (165ðF). Do not boil.
  7. Remove the saucepan from heat and immediately stir in the chocolate syrup, ground cinnamon, vanilla extract, and almond extract.
  8. Cover the mixture and refrigerate for at least 4 hours or overnight until completely cold.
  9. Pour the chilled mixture into an ice cream freezer and freeze according to the manufacturer's instructions.
  10. Transfer the 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 3207.6kcal
% Daily Value *
Total Fat 210.5g324%
Saturated Fat 126.0g630%
Cholesterol 365.5mg122%
Sodium 245.1mg11%
Total Carbohydrate 310.9g104%
Dietary Fiber 44.3g178%
Sugars 257.9g
Protein 32.1g65%

* 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, dessert, frozen treat, chocolate syrup, half and half, homemade ice cream, spicy chocolate, vanilla, almond extract, summer dessert, holiday treat, creamy, indulgent, sweet, egg custard, chocolate lover
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