Mexican Chocolate Ice Cream with Chocolate Chips
Ancho chile, cinnamon, and cloves infuse a rich, dark chocolate custard base. Finished off with fresh nutmeg and dark chocolate chunks, it's a chocolate-lovers delight!
Equipment
Ingredients
- ½ cup unsweetened cocoa powder
- 3 cups half and half divided use!
- 1 large dried red chile such as ancho, guajillo, or NM red chile
- 1 fresh cinnamon stick
- 3 whole cloves
- 1 cup sugar I like turbinado
- ½ teaspoon fine sea salt
- 3 ounces dark chocolate see Tips in post
- 6 egg yolks
- 1 teaspoon vanilla
- ¼ teaspoon grated nutmeg
- 3 ounces dark chocolate for chunks see Tips in post
Instructions
- Whisk together 1 cup of the half and half and the cocoa powder. Continue whisking together until ingredients are evenly mixed.
- Add the remaining half and half, ancho (or other red chile peppers), cinnamon stick, cloves, sugar, and salt to the cocoa mixture. Bring to just below a boil. Reduce heat to very low, and let the mixture steep 30 minutes, stirring occasionally.
- Strain the cocoa and half and half mixture into a mixing bowl. Add the melting chocolate wafers or pieces. Let them melt into the hot mixture, stir to hasten the process.
- After thoroughly beating the eggs, add a ladle of hot chocolate mixture into the eggs, and beat again. Repeat 2 to 3 more times to slowly warm the eggs without cooking the yolks. Stir the tempered egg yolks into the remaining chocolate mixture.
- Add back into the saucepan, and gently reheat to just below a boil. Stir constantly until the base thickens slightly. Allow mixture to cool to room temperature.
- Stir in the vanilla and nutmeg. Chill completely. Stir in the chocolate chips/chunks.
- Freeze according to manufacturer's instructions, or in a loaf pan in the freezer.
- To serve - Scoop into bowls or cones. Garnish as desired.
Nutrition
Calories: 482kcalCarbohydrates: 58gProtein: 8gFat: 24g
Tried this recipe?Let us know how it was!