The Mexican Chocolate Ice Cream is a beautiful blend of sweet and spicy, bringing together flavors that perfectly complement each other. This recipe introduces a dash of cinnamon and a hint of cayenne to the classic chocolate ice cream, creating a taste that is unique, exciting, and deliciously unforgettable.
Photos of Mexican Chocolate Ice Cream Recipe
This recipe introduces ingredients like cocoa powder, bittersweet chocolate, cinnamon, cayenne, and espresso powder, which might not be commonly found in every kitchen. While shopping, make sure to look for good quality cocoa and chocolate as they are the base of this ice cream. For a more authentic flavor, choose Mexican cinnamon (also known as Ceylon cinnamon). Cayenne pepper is added for a bit of heat; you can adjust the quantity based on your preference.
Ingredients for Mexican Chocolate Ice Cream
Heavy whipping cream: The main base for any ice cream, it gives the ice cream its creamy texture.
Milk: Another dairy product to create the smooth base.
Cocoa powder: Gives the ice cream its rich chocolate flavor.
Bittersweet chocolate: Adds depth to the chocolate flavor.
Sugar: Sweetens the ice cream.
Cinnamon: A warming spice, gives a subtle spiciness and aroma.
Salt: Helps to enhance the flavors of the other ingredients.
Cayenne: Adds a hint of heat to contrast the sweet and creamy base.
Espresso powder: Intensifies the chocolate flavor.
Egg yolks: They create a custard base, adding richness to the ice cream.
Vanilla extract: Balances the flavors and adds a subtle sweetness.
Brandy: This is optional, used to keep the ice cream from getting too icy.
One reader, Domini Lira says:
This Mexican chocolate ice cream recipe is a game-changer! The rich, velvety texture and the perfect blend of chocolate, cinnamon, and a hint of cayenne make it an absolute delight. The addition of brandy gives it a unique twist. It's a must-try for all ice cream lovers!
Techniques Required for Making Mexican Chocolate Ice Cream
How to temper the egg yolks: This involves slowly pouring the heated milk and spice mixture into the egg yolks while whisking constantly to prevent the eggs from cooking.
How to churn the ice cream: This involves using an ice cream maker to freeze the ice cream mixture while incorporating air to create a smooth and creamy texture.
How to store the ice cream: After churning, the ice cream should be stored in an airtight container in the freezer for several hours to harden before serving. If stored for more than a day, it should be allowed to soften for a few minutes before scooping.
How To Make Mexican Chocolate Ice Cream
Cinnamon and a hint of espresso add a sweet and spiced flavor to this Mexican chocolate ice cream. Makes a smooth and creamy treat on a hot day!
Serves:
Ingredients
- 2cupsheavy whipping cream
- 1cupmilk
- ¼cupcocoa powder
- 4ozbittersweet chocolate,or semi sweer
- ½cupsugar
- 2tspcinnamon
- pinch salt
- pinch cayenne
- pinch espresso powder,or instant coffee
- 6egg yolks,lightly beaten
- 1tspvanilla extract
- 2tbspbrandy,optional
Instructions
-
Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated.
-
Remove pot from heat. Stir in chocolate until it is completely incorporated.
-
Put mixture into a metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down.
-
Place a mesh sieve over the bowl with the chocolate mixture.
-
Put 1 cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or instant coffee) into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar.
-
Place egg yolks in a medium-sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it.
-
Use a rubber spatula to scrape the warmed egg yolks back into the saucepan.
-
Stir the milk-egg mixture constantly over medium heat with a wooden spoon, scraping the bottom while stirring, until the mixture thickens.
-
Coat the spoon with the mxture and run a finger through it; the coating should not run. This can take anywhere from 3 to 10 minutes, depending on how hot the burner is.
-
As soon as the mixture coats the spoon, remove it from the heat and immediately pour it over the mesh sieve into the bowl of the chocolate cream mixture. (The sieve is there to catch any curdled bits.)
-
Stir into the cream mixture. If the custard base doesn’t coat the back of the spoon, it’s not ready.
-
Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled for 2 hours or overnight.
-
Right before churning, add 2 tablespoons of brandy to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored beyond a day. If eating the ice cream on the same day as making it, skip this step.
-
Churn the mixture in the ice cream maker according to the manufacturer’s instructions.
-
Store ice cream in an airtight container in the freezer for several hours before eating. The ice cream will be quite soft coming out of the ice cream maker but will continue to harden in the freezer.
-
If stored for more than a day, let it sit for a few minutes to soften before attempting to scoop it.
Nutrition
- Calories: 780.67kcal
- Fat: 60.65g
- Saturated Fat: 35.95g
- Monounsaturated Fat: 18.66g
- Polyunsaturated Fat: 2.91g
- Carbohydrates: 54.44g
- Fiber: 4.38g
- Sugar: 47.18g
- Protein: 9.88g
- Cholesterol: 388.30mg
- Sodium: 233.38mg
- Calcium: 201.94mg
- Potassium: 387.59mg
- Iron: 2.37mg
- Vitamin A: 596.60µg
- Vitamin C: 0.85mg
Crucial Technique Tip for Mexican Chocolate Ice Cream Recipe
To ensure your Mexican chocolate ice cream has a smooth and creamy texture, it's crucial to temper the egg yolks properly when incorporating them into the heated milk mixture. Tempering involves gradually adding the hot liquid to the egg yolks while whisking constantly. This method slowly raises the temperature of the egg yolks, preventing them from scrambling. If the yolks were to cook, they would create lumps in your ice cream base. So, take your time during this step for the best results.
Time-Saving Tips for Mexican Chocolate Ice Cream Recipe
Prep ahead: Prepare the chocolate mixture and custard base the day before and chill them overnight. This will save time on the day you plan to churn the ice cream.
Use a food processor: Use a food processor to quickly combine the cocoa powder and chocolate with the cream, saving time and ensuring a smooth mixture.
Chill the ice cream maker: Place the ice cream maker's bowl in the freezer the night before to ensure it's thoroughly chilled and ready for churning.
Substitute Ingredients For Mexican Chocolate Ice Cream Recipe
- heavy whipping cream - Substitute with coconut cream: Coconut cream can provide a similar richness and creaminess to the ice cream while adding a hint of coconut flavor.
- bittersweet chocolate - Substitute with semisweet chocolate: Semisweet chocolate can be used as a substitute for bittersweet chocolate, providing a slightly sweeter flavor while still maintaining the richness and depth of chocolate.
- milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, adding a subtle nutty flavor to the ice cream.
- cocoa powder - Substitute with cacao powder: Cacao powder can be used as a healthier alternative to cocoa powder, providing a richer chocolate flavor and higher nutritional value.
- sugar - Substitute with maple syrup: Maple syrup can be used as a natural sweetener, adding a distinct flavor and depth to the ice cream.
- cinnamon - Substitute with nutmeg: Nutmeg can be used as a substitute for cinnamon, providing a warm and slightly nutty flavor to the ice cream.
- cayenne - Substitute with ancho chili powder: Ancho chili powder can provide a milder heat compared to cayenne, adding a smoky and fruity flavor to the ice cream.
- espresso powder - Substitute with instant coffee granules: Instant coffee granules can be used as a substitute for espresso powder, adding a rich coffee flavor to the ice cream.
- egg yolks - Substitute with cornstarch: Cornstarch can be used as a thickening agent, providing a similar texture to the ice cream without the use of eggs.
- brandy - Substitute with rum extract: Rum extract can be used to provide a similar depth of flavor without the alcohol content.
Presenting Mexican Chocolate Ice Cream
Elevate the ice cream scoop: Use a small ice cream scoop to create a perfectly rounded and smooth scoop of the Mexican chocolate ice cream. Place it delicately in the center of a chilled dessert plate.
Garnish with chocolate shavings: Sprinkle delicate curls of bittersweet chocolate over the top of the ice cream scoop, creating an elegant and visually appealing presentation.
Drizzle with chocolate sauce: Create a beautiful drizzle of warm chocolate sauce over the ice cream, allowing it to cascade down the sides of the scoop, adding a touch of indulgence to the dish.
Add a touch of cinnamon: Lightly dust the plate with a fine sprinkle of cinnamon to enhance the aroma and add a pop of color to the presentation.
Serve with a side of fresh berries: Arrange a small selection of vibrant fresh berries alongside the ice cream, adding a refreshing and colorful element to the plate.
Sprinkle with edible gold leaf: For an extra touch of luxury, delicately place a few small pieces of edible gold leaf on the plate, adding a touch of elegance and sophistication to the presentation.
Essential Tools for Making Mexican Chocolate Ice Cream
Saucepan: A saucepan is a deep cooking pan with a handle and a lid, used for boiling, stewing, or making sauces.
Metal bowl: A metal bowl is used for mixing ingredients and can also be placed over a larger bowl filled with ice water to cool down mixtures quickly.
Mesh sieve: A mesh sieve is a fine, mesh strainer used for sifting dry ingredients or straining liquids.
Small bowl: A small bowl is used for heating and mixing small amounts of ingredients.
Rubber spatula: A rubber spatula is used for scraping the sides of bowls and folding ingredients together.
Wooden spoon: A wooden spoon is used for stirring and mixing ingredients, especially when working with hot mixtures.
Ice cream maker: An ice cream maker is a machine used to churn and freeze ice cream mixtures, resulting in a smooth and creamy texture.
Airtight container: An airtight container is used for storing ice cream in the freezer to prevent ice crystals from forming and to maintain freshness.
Storing and Freezing Mexican Chocolate Ice Cream
- Once the ice cream has finished churning, transfer it to an airtight container. A shallow, wide container is best as it allows the ice cream to freeze more quickly and evenly.
- Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming on the surface.
- Seal the container tightly with a lid and place it in the coldest part of your freezer, typically the back.
- For best texture and flavor, consume the Mexican chocolate ice cream within 1-2 weeks.
- If you need to store the ice cream for longer, place the airtight container inside a resealable plastic freezer bag for an extra layer of protection against freezer burn.
- To serve, remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. This will make it easier to scoop and ensure a creamy texture.
- If the ice cream has been stored for more than a few days and has developed ice crystals, let it soften at room temperature for a few minutes, then stir it vigorously with a spoon to break up any crystals and restore its smooth texture before refreezing.
Interesting Fact About Mexican Chocolate Ice Cream
Mexican chocolate ice cream is a popular dessert in Mexico and is often enjoyed during celebrations and special occasions. It is known for its rich and creamy texture, with a hint of warmth from the cinnamon and a subtle kick from the cayenne pepper. This unique combination of flavors makes it a delightful treat for those who enjoy a bit of spice in their desserts.
Is Making Mexican Chocolate Ice Cream at Home Cost-Effective?
The cost-effectiveness of this Mexican chocolate ice cream recipe is quite favorable. The ingredients are relatively common and affordable, with the exception of bittersweet chocolate and brandy, which may be optional. The total cost for a household of four people is approximately $10-$15, making it a budget-friendly dessert option. In terms of flavor and satisfaction, this recipe earns a solid 9 out of 10. The rich, creamy texture combined with the warmth of cinnamon and hint of cayenne creates a delightful indulgence that is well worth the minimal investment.
Is Mexican Chocolate Ice Cream Healthy or Unhealthy?
This Mexican chocolate ice cream recipe, while undeniably delicious, is not particularly healthy. The main ingredients contributing to its indulgent nature are:
- Heavy whipping cream and whole milk, which are high in saturated fats
- Sugar, adding empty calories
- Egg yolks, further increasing the fat and cholesterol content
However, the recipe does include some beneficial ingredients, such as:
- Cocoa powder and bittersweet chocolate, which contain antioxidants and can improve mood
- Cinnamon, known for its anti-inflammatory properties and potential to lower blood sugar levels
- Cayenne pepper, which may boost metabolism and aid in digestion
To make this recipe healthier, consider the following modifications:
- Replace some or all of the heavy cream with low-fat milk or a plant-based alternative like almond or coconut milk
- Reduce the sugar content by using a natural sweetener like stevia or monk fruit, or simply decrease the amount of sugar used
- Use fewer egg yolks or substitute them with a plant-based thickener like cornstarch or arrowroot powder
- Increase the amount of cocoa powder and decrease the amount of bittersweet chocolate to lower the fat and sugar content while maintaining the rich chocolate flavor
- Add more cinnamon and cayenne pepper to enhance the health benefits and create a bolder flavor profile
By making these adjustments, you can create a more nutritious version of this Mexican chocolate ice cream that still satisfies your sweet tooth and delivers a unique blend of flavors.
Editor's Thoughts on Mexican Chocolate Ice Cream
The Mexican chocolate ice cream recipe is a delightful blend of rich, creamy flavors with a hint of warmth from the cinnamon and cayenne. The combination of bittersweet chocolate and cocoa powder creates a luxurious base, while the addition of brandy adds a subtle depth of flavor. The step-by-step instructions are clear and easy to follow, ensuring a smooth and velvety texture. This indulgent ice cream is a perfect balance of sweetness and spice, making it a delightful treat for any occasion.
Enhance Your Mexican Chocolate Ice Cream Recipe with These Unique Side Dishes:
Delicious Alternatives to Mexican Chocolate Ice Cream
Appetizers and Main Courses to Serve with Mexican Chocolate Ice Cream
Why trust this Mexican Chocolate Ice Cream Recipe:
This recipe for Mexican chocolate ice cream is a delightful treat that combines rich bittersweet chocolate with warm cinnamon and a hint of cayenne for a unique and indulgent flavor. The use of heavy whipping cream and egg yolks ensures a creamy and luxurious texture, while the addition of brandy adds depth and complexity. The careful incorporation of cocoa powder and espresso powder enhances the chocolatey goodness. With a meticulous process and attention to detail, this recipe promises a decadent and satisfying dessert experience.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Cool Baskin-Robbins Mint Chocolate Chip Ice Cream Recipe
Sugar-Free Chocolate Ice Cream Recipe
Copycat McDonald’s Chocolate Shake Recipe
Hot Fudge Sundae Recipe
Chocolate Chip Cookie Ice Cream Cake Recipe
Chocolate Milkshake Recipe
Whizz-choc-pop Super Sundae Recipe
Black Forest Sundaes with Brownies Recipe
Delectable Baskin Robbins Ice Cream Cake Recipe (Copycat)
Fried Ice Cream Recipe
Mudslide Recipe
