Delicious. I made a few small changes: substituted 1/2 tsp vanilla extract for bean and large pinch of ground cinnamon for sticks as this is what I had around (and it also meant I didn't have to strain the mixture.) Also used 2 whole eggs + 1 yolk instead of 5 yolks. Only one small complaint: this made a tiny bit too much for my ice cream maker and I didn't want to waste any of the deliciousness.
Mexican Chocolate Ice Cream
Mexican chocolate, usually described on the package as "Mexican chocolate drink mix," is a spiced chocolate bar that's commonly melted for hot chocolate. It gives the ice cream a pudding-like texture.
More From Sunset
Total: 6 Hours
- Calories: 346
- Calories from fat: 62%
- Protein: 3.8g
- Fat: 24g
- Saturated fat: 13g
- Carbohydrate: 30g
- Fiber: 0.7g
- Sodium: 86mg
- Cholesterol: 149mg
- 1/2 vanilla bean
- 2 cups heavy cream
- 2 cups whole milk
- 9 ounces Mexican chocolate (such as Ibarra; see Notes), coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 2 cinnamon sticks
- 5 egg yolks
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1. Split vanilla bean lengthwise and scrape out seeds. In a 4-qt. saucepan over medium heat, bring cream, milk, Mexican chocolate, unsweetened chocolate, cinnamon sticks, and vanilla seeds and pod to a simmer.
- 2. Remove cream mixture from heat and let steep 20 minutes. Meanwhile, put egg yolks, sugar, and salt in the bowl of a standing mixer and whisk at medium-high speed until egg mixture is thick and pale yellow, 2 to 3 minutes.
- 3. Return cream mixture to medium heat and bring just to a simmer. Remove from heat and pour through a strainer into a clean bowl; discard cinnamon sticks and vanilla pod. With mixer running on medium speed, pour 1/2 cup cream mixture into egg mixture. Slowly drizzle in remaining cream mixture, continuing to mix as you go.
- 4. Pour this custard into saucepan. Return to stove and cook over low to medium-low heat, stirring with a wooden spoon, until custard thickens a bit and reaches 170° on a thermometer.
- 5. Pour custard into a bowl and set in an ice bath (a larger bowl of ice and cold water). Let cool, stirring occasionally, 10 minutes. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.
- 6. Freeze custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight plastic container and freeze until hardened, at least 5 hours.
Look for Mexican chocolate (sold in boxes of five or six disk-shaped bars) at Latin markets or in the Latin foods aisle of large supermarkets. You'll need an ice cream maker with a 2-qt. capacity.
Only you will be able to view, print, and edit this note.Add Note