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Mexican-Inspired Spicy Chocolate Ice Cream Recipe

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Ingredients

Adjust Servings:
1 cup heavy cream
1 cup whole milk
1 cup skim milk
2 ounces unsweetened chocolate
1/2 cup unsweetened cocoa powder
1 vanilla bean
2 eggs
1 cup sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon cayenne pepper

Nutritional information

396.4
Calories
213 g
Calories From Fat
23.7 g
Total Fat
14.1 g
Saturated Fat
129.7 mg
Cholesterol
131.2 mg
Sodium
45.7 g
Carbs
4.2 g
Dietary Fiber
35.8 g
Sugars
8.5 g
Protein
188g
Serving Size

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Mexican-Inspired Spicy Chocolate Ice Cream Recipe

Features:
    Cuisine:

    Followed the recipe exactly. My husband said it was the best chocolate ice cream hes ever had in his life. I agree! (chocolate satin!!)

    • 350 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Spicy Mexican Chocolate Ice Cream, This is an excellent chocolate ice cream Its very rich and creamy The addition of cinnamon and cayenne turn it up a notch Its a spicy and exceptionally delicious Mexican treat This ice cream has heat, and Ive been told its like my Recipe#287655 in ice cream form , Followed the recipe exactly My husband said it was the best chocolate ice cream hes ever had in his life I agree! (chocolate satin!!), As a new ice cream cook I found the recipe pretty easy to follow I agree with Meezerocity’s review in that I’d like more kick Next time I’m going to try MORE CAYENNE and perhaps more cinnamon


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    Steps

    1
    Done

    Slice the Vanilla Bean in Half Lengthwise and Scrape the Seeds (do not Discard), Set Aside.

    2
    Done

    Roughly Chop the Chocolate and Melt in a Medium Sauce Pan Together With Milk and Cream (over Medium Heat). After the Chocolate Has Melted, Whisk in the Cocoa Powder, Avoiding Clumps. Add the Vanilla Bean and Seeds. Bring the Mix to Just Under a Boil (150 on a Candy Thermometer), Stirring Frequently. Remove from Heat and Let the Mix Steep, Covered, For 30 Minutes to an Hour.

    3
    Done

    Remove the Vanilla Bean. Reheat Mix Over Moderate Heat Until Hot (150 Degrees), Stirring Frequently.

    4
    Done

    Whisk the Eggs, Sugar and Salt Together in a Small Bowl.

    5
    Done

    Temporarily Remove the Pan from the Heat. Add 1/2 Cup Hot Cream Mixture to the Eggs/Sugar in a Slow Stream, Whisking Constantly. Whisk the Egg/Cream Mix Back Into the Saucepan and Return to Medium-Low Heat, Stirring Constantly Until a Candy Thermometer Reads 170 Degrees (do not Let It Boil).

    6
    Done

    in a Medium to Large Bowl (that Cream Mixture Will Be Chilled In) Combine the Cinnamon and Cayenne Pepper. Pour a Small Amount of the Chocolate Cream Through a Strainer Into the Bowl and Whisk to Combine, Avoiding Clumps. Pour the Remaining Chocolate Cream Mixture Through the Strainer and Whisk to Combine.

    7
    Done

    Cool Completely in the Refrigerator (at Least 4 Hours). Freeze in an Ice Cream Maker. Transfer to an Airtight Container and Put in Freezer to Harden.

    8
    Done

    Notes: Do not Add More Than 1/8 Tsp Cayenne Pepper. the Flavor Intensifies as It Freezes in the Ice Cream Maker. If You Dont Have 1/8 Tsp, Use 1/4 Tsp and Remove Half the Cayenne.

    9
    Done

    Notes: to Chill More Quickly, Place the Final Mixture in an Ice and Cold-Water Bath For 30 Minutes (a Larger Bowl For the Ice Water, a Smaller Bowl Filled With the Cream Mixture That Will Sit in the "bath"). Stir Frequently.

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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