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A silver tray filled with ice and 2 glass bowls of Mexican chocolate frozen custard ice cream.

Mexican Chocolate Ice Cream with Chocolate Chips

Tamara Andersen
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!
5 from 1 vote
Cook Time 45 mins
chill and freeze time 3 hrs
Total Time 3 hrs 45 mins
Course Desserts
Cuisine Mexican
Servings 6 servings
Calories 482 kcal



  • 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.


Calories: 482kcalCarbohydrates: 58gProtein: 8gFat: 24g
Keyword chocolate chocolate chip ice cream, dark chocolate ice cream, frozen custard recipes, Mexican ice cream recipes, spicy ice cream recipes
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