Mexican Chocolate Ice Cream
Follow this easy Mexican Chocolate Ice Cream recipe for the best spicy Mexican chocolate ice cream you've ever had!
Follow this easy Mexican Chocolate Ice Cream recipe for the best spicy Mexican chocolate ice cream you've ever had!
- Carbohydrate 70.753521177893 g
- Cholesterol 172.533333333333 mg
- Fat 50.0492116751651 g
- Fiber 3.69624001780467 g
- Protein 10.0982523475044 g
- Saturated Fat 30.9234950717168 g
- Serving Size 1 1 quart (344g)
- Sodium 25256.2805390321 mg
- Sugar 67.0572811600883 g
- Trans Fat 2.74846646705761 g
- Calories 770 calories
Step-by-step
- Pour the 4 cups of milk in a pot on the stove. Add the disk of Mexican chocolate and heat over medium heat until the tablet is melted and incorporated.
- Pour 1 1/2 cups of the hot chocolate into a large mixing bowl and add the 2/3 cup of sugar. Stir until the sugar is dissolved.
- Add the cocoa powder, vanilla, cinnamon, and cayenne pepper and mix well.
- Put in the refrigerator to chill several hours or overnight.
- When chilled, add the 1/12 cups of heavy whipping cream. Mix well.
- Pour into your ice cream maker and follow the manufacturer's directions.
- When the ice cream reaches soft-serve consistency, transfer to an airtight container and let harden in the freezer for several hours.
Mexican chocolate drives this entire recipe, bringing distinct notes of cinnamon and raw cane sugar that standard cocoa powder simply cannot replicate. Because commercial Mexican chocolate tablets contain undissolved sugar crystals, heating them thoroughly in milk is necessary to achieve a completely smooth base.
- Chill the base mixture in the refrigerator for at least four hours, or preferably overnight, to allow the milk fats to solidify properly before churning.
- Add the 1.5 cups of cold heavy cream only after the cooked chocolate base has chilled completely to prevent the dairy fats from separating.
- Process the liquid in the machine until it reaches a soft-serve consistency, which usually takes between 20 to 25 minutes depending on the model.
- Transfer the churned mixture to a tightly sealed container and store it in the freezer for two to three hours to achieve a scoopable hardness.
Proper refrigeration ensures the butterfat molecules crystallize correctly for a smooth mouthfeel. Churning cold ingredients prevents premature melting during the freezing cycle.
