Cold weather and ice-cream is the perfect match to enjoy the winter season. In winter you can enjoy the ice-cream without the stress of its melting.
Here we will share with you the yummiest recipe of ice-cream which is “Mexican hot chocolate ice cream” which will give you a soothing taste.
What Makes Mexican Chocolate Special
There is a memory from my childhood of the octagonal box of Mexican chocolate on the top shelf of our kitchen pantry.
I remembered that my aunt made a pot of hot chocolate for us, and she even used a Mexican chocolate stirrer to beat the hot chocolate until it was frothy.
Cinnamon has many flavours in Mexican chocolate which makes Mexican chocolate differ from regular chocolate.
Mexican Chocolate Ice Cream
You can leave out the coffee, vanilla, and chilli in this Mexican ice cream recipe and still have an ice cream that tastes exactly like Mexican hot chocolate.
And I tried to make this Mexican ice cream with ibarra chocolate and regular chocolate also with cinnamon. Both are fine. Although, if you use regular-chocolate, you have the option to control the quality of the actual chocolate and level of bitterness.
Mexican Hot Chocolate Ice-Cream
- 2 Tablets Mexican Hot Chocolate
- 1 Cup Whole Milk
- 1/2 Cup Unsweetened Cocoa Powder
- 2 Cups Heavy Cream
- 6 large Egg Yolks
- 1/2 Cup sugar
- 2 teaspoons Pure Vanilla Extract
- pinch of salt
- Take a medium size saucepan, melt the hot chocolate in the milk. Whisk the mixture until melted then add cocoa powder. Cook the mixture over low heat until cocoa powder is completely mixed. Then add the heavy cream, bring the mixture to simmer down and stir continuously. After that remove the prepared mixture from the heat.
- Beat the egg yolks in a large bowl, beat them until the texture becomes light in colour. Then gradually add sugar and continue to beat until the mixture is fluffy and light.
- Temper the cream batter into the eggs and sugar by gradually adding 1/4 Cup amounts, until about 1/3 of the cream batter has been added. Pour the remaining mixture in the bowl. Mix the mixture and then return the whole mixture to the saucepan and place over on low heat.
- Continue to cook, stirring occasionally, until the mixture coats the back of a spoon and thickens, estimated temperature would be 170 to 175 degrees F.
- Strain the mixture in a fine sieve container and leave to rest at room temperature for 30 minutes.
- Add a few drops of vanilla extract and a pinch of salt.
- Place the uncovered mixture into the refrigerator until it is cool enough to form condensation on a lid/plastic wrap, cover and store for about 4 to 8 hours or until the temperature reaches to 40 degrees F or below.
- Pour the chilled mixture into an ice cream maker and process according to the manufacturer. It takes approximately 25 to 35 minutes to prepare.
Although there are many health properties found in cacao, we will recommend consuming Mexican Hot Chocolate in moderation due to the content of sugar.
The Mexican Hot Chocolate and Standard Hot Chocolate with spices like: cinnamon and chilli powder. Some Mexican chocolates are made with bittersweet chocolate, too. The resulting drink is much less sweet than the Americanized version.
Mexican chocolate is made from granulated sugar, cinnamon, and coarsely ground cacao. The mixture can also include chiles, nuts, and spices for a rich, potent flavour.
We hope that you would like the recipe of Mexican hot Chocolate Ice-Cream. Enjoy this delicious ice-cream recipe at home.