Sunday, February 19, 2012

Mexican Style Chocolate Ice Cream

Ice cream? In February? I know, my husband wanted it and picked out which one he wanted. I couldn't say no. I have been reading about stocking your freezer lately and I figured having some homemade ice-cream would be a great addition.

This ice-cream is so delicious. It is sweet chocolate with just the right amount of warmth from the cinnamon and cayenne. I was a little weary about making it. I would have chosen something very plain like vanilla, but this is perfect. As soon as I started mixing the ingredients together, I knew these recipe was a keeper.
Source: Cuisinart Recipe Booklet

2 cups whole milk
1 1/2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon cayenne (the recipe says 1 to 2 pinches, depending on how spicy you like it)
pinch salt
2/3 cup granulated sugar- divided
5 large egg yolks
6 ounces bittersweet chocolate, roughly chopped- I used the Ghirardelli brand, yum :)

First, make sure your ice-cream bowl is completely frozen.

Then, put a medium saucepan on medium plow heat and whisk together the milk, cream, vanilla, spices, salt and 1/3 cup of the sugar. Enjoy the smell of these ingredients as you wait for the mixture to come to a boil.

Next, combine the yolks and the remaining sugar,1/3 cup, in a medium bowl. Whisk this for a few minutes until the mixture is pale and thick.

Next, place the roughly chopped chocolate in a large bowl.

The first mixture should have come to a slight boil, now whisk about 1/3 of this mixture into the yolk and sugar mixture. We are tempering the egg mixture here. Add another 1/3 of the warm mixture to the yolk and sugar mixture. Return the yolk/sugar mixture that has been mixed to the original saucepan. Stir this mixture, with a wooden spoon, until it thickens, only a few minutes.

Pour the mixture into the bowl of chocolate; whisk the mixtures together to melt the chocolate.

Bring the completed ice-cream mixture to room temperature.

Finally, place this mixture in the refrigerator for 2 hours. Put this in your ice-cream maker for about 30 minutes.

Place this ice-cream into the freezer until it reaches desired consistency. Enjoy!

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