So what's next? Coconut? Pistachio? Maybe papaya . . .
Saturday, August 21, 2010
mexican chocolate ice cream
The ice cream maker and our first ice cream was a huge success! My mom and I loved the bit of spice that the cayenne and cinnamon added to the chocolate. My daughter not as much. She's more of a chocolate purist, I guess.
So what's next? Coconut? Pistachio? Maybe papaya . . .
So what's next? Coconut? Pistachio? Maybe papaya . . .
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2 comments:
Mexican chocolate is one of my all-time favorite flavors! There was an ice cream place in Santa Fe called "Lickety- Split" that had the best version ever!!! Sadly it is no more, sniff...
but maybe you have a recipe to share? of do I have to come visit? ;)
you definitely have to come visit! And here's the recipe:
2 cups milk (I used soy to cut the dairy a touch and it still tasted great)
1.5 cups heavy cream
1.5 tsp vanilla
1 tsp cinnamon
1-2 pinches cayenne (I did 2, which may have been too much for the kid)
pinch salt
2/3 cup granulated sugar
5 large egg yolks (I used 4 whole eggs since i didn't have enough)
6 oz. bittersweet chocolate (basically 1 cup of chips)
-whisk milk, cream, vanilla, spices, salt and 1/2 of the sugar, bring to a low boil
-mix eggs and other half of sugar, beat until pale and thick
-whisk 1/3 of hot mixture into egg/sugar. Add another 1/3 and then return combined mixture to saucepan. Stir with wooden spoon until it thickens and coats back of spoon - but don't let it boil or yolks will overcook - should only take a few minutes.
-pour hot mixture through a fine mesh strainer over a bowl containing chocolate chips. Whisk to combine then let come to room temp. Cover and refrigerate 1-2 hrs or overnight.
-turn on ice cream maker, pour into freezer bowl and let mix until thickened - about 20 mins. Ice cream will have soft, creamy texture - if firmer consistency is desired, place in freezer container for about 2 hours. remove from freezer for about 15 mins. before serving.
Enjoy!
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