- 2 cups heavy whipping cream
- 1 cup milk
- 1/4 cup cocoa powder
- 4 ounces bittersweet or semi-sweet chocolate
- 1/2 cup sugar
- 2 teaspoons cinnamon
- Pinch salt
- Pinch cayenne
- Pinch espresso powder (or instant coffee)
- 6 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2 Tbsp brandy (optional)
How to make Mexican Chocolate Ice Cream Recipe:
- 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 completely incorporate.
- 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 one 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 as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.