MEXICAN CHOCOLATE ICE CREAM
Follow this easy Mexican Chocolate Ice Cream recipe with no eggs for the best spicy Mexican chocolate ice cream you've ever had!
Provided by Melissa Howell
Categories Ice Cream
Time 2h50m
Number Of Ingredients 8
Steps:
- Pour the 2 cups of milk in a pot on the stove. Add the disk of Mexican chocolate and heat over medium heat until the tablet is melted and incorporated.
- Pour 1 cup of the hot chocolate into a large mixing bowl and add the 2/3 cup of sugar. Stir until the sugar is dissolved. (Reserve the rest of the hot chocolate for another use. If you want to drink it, add another cup of milk before doing so).
- Add the cocoa powder, vanilla, cinnamon, and cayenne pepper and mix well.
- Put in the refrigerator to chill several hours or overnight.
- When chilled, add the 2 cups of heavy whipping cream. Mix well.
- Pour into your ice cream maker and follow the manufacturer's directions.
- When the ice cream reaches soft-serve consistency, transfer to an airtight container and let harden in the freezer for several hours.
Nutrition Facts : Calories 343 calories, Carbohydrate 47.9 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 16.6 grams fat, Fiber 2.1 grams fiber, Protein 6.2 grams protein, SaturatedFat 10.8 grams saturated fat, Sodium 187 grams sodium, Sugar 42.6 grams sugar
CHURRO TACOS WITH MEXICAN CHOCOLATE ICE CREAM
Provided by Richard Blais
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a small saucepan over low heat. Add the salt, 1/4 cup sugar and 2 1/4 cups water to the butter and remove from the heat. Stir in flour with a wooden spoon until the mixture is smooth and a dough is formed. Transfer to a stand mixer fitted with the paddle attachment, then add the eggs one at a time, beating on medium speed, followed by the vanilla.
- Transfer the mixture to a piping bag fitted with a star tip and set aside. Cut parchment paper into 5-inch squares and place them on a sheet tray. Pipe a cookie-sized round of the churro batter onto each parchment square, then freeze for 1 hour.
- Heat the vegetable oil in a Dutch oven to 350 degrees F. Fit a rack inside a sheet tray.
- Combine the cinnamon with the remaining 1/4 cup sugar in a small bowl. Carefully slide half the frozen churros off the parchment paper into the hot oil and cook until golden brown and crisp, 6 to 8 minutes, then transfer to the rack. Sprinkle each churro with the cinnamon-sugar mixture immediately after removing them from the fryer.
- Top each churro with a scoop of ice cream and a drizzle of dulce de leche, if using.
MEXICAN CHOCOLATE ICE CREAM (WITH A KICK!)
This rich and creamy chocolate ice cream has a hint of Vietnamese Cinnamon and a dash of cayenne to give it an unexpected "kick". The addition on mini chocolate chips gives it that added burst of chocolate flavor.
Provided by Susan Bickta
Categories Chocolate
Time 50m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine the pudding mix, cocoa, sugar, cinnamon and cayenne. Mix well and then add the half & half, heavy cream, milk and vanilla. Mix well with a wire whick. Mixture will be slightly thick.
- 2. Using your ice cream freezer, follow manufacturer's directions and freeze mixture until thick. About two minutes before ice cream is done, add the mini chocolate chips.(Please note: depending on size of the cream can in your ice cream freezer, you may have left over ice cream "batter". If so, refrigerate and freeze later.)
- 3. When done, transfer to a freezer container and "ripen" for at least 4 hours.
MEXICAN CHOCOLATE ICE CREAM
Kick up your favorite chocolate ice cream a notch with this silky smooth Mexican Chocolate Ice Cream with cinnamon and a hint of chili powder.
Provided by Carla Cardello
Categories Ice Cream + Frozen
Time 5h30m
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, bring 1/2 cup cream, cocoa powder, cinnamon, espresso powder, and chili powder to a boil, whisking often to blend. Reduce the heat and simmer for another 30 seconds, whisking constantly.
- Remove from the heat and stir in the chocolate until smooth. Stir in the remaining 1/2 cup cream.
- Pour the mixture into a large bowl, scraping the pan as much as possible. Place a mesh strainer on top of the bowl.
- In the same saucepan over medium heat (no need to clean it), warm the milk, sugar, and salt.
- In a separate small bowl, add the egg yolk. Slowly pour some of the warm milk into the yolk, whisking constantly, then scrape it all back into the saucepan.
- Continue cooking over medium heat, stirring often, until the mixture thickens and coats the back of a spatula or spoon (170F on a thermometer).
- Remove from the heat and pour through the mesh strainer into the chocolate mixture. Stir in the vanilla. Place the bowl in an ice bath and cool until room temperature. When cool, refrigerate for at least 1 hour or until cold.
- Once the ice cream mixture is cold (it will be thick like pudding), freeze it in your ice cream maker according to the manufacturer's instructions. Freeze in an airtight container until firm, roughly 4 hours or overnight.
MEXICAN CHOCOLATE ICE CREAM
For Zaar Tour - Mexico Note: if serving ice cream more than 24 hours after preparation use almond extract instead of the toasted almonds. Prep time does not include freezing time - overnight or for several hours. Recipe source: Bon Appetit (July 1985)
Provided by ellie_
Categories Frozen Desserts
Time 4h10m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- In a double boiler over simmering water melt chocolate, stirring until smooth. Remove top part of double boiler.
- In a saucepan bring half and half and cream to a boil.
- In a large bowl whisk egg yolks until foamy.
- In a small bowl or cup combine sugar and cinnamon.
- Slowly add sugar/cinnamon to egg yolks, whisking until mixture is thick and lemon colored.
- Whisk half and half mixture into yolks.
- Return mixture to saucepan and cook over low heat until thick (7-10 minutes). Transfer mixture to a bowl.
- Whisk in melted chocolate and vanilla (if using almond extract add with vanilla).
- Cover and chill for at least 3 hours, stirring occasionally.
- Transfer mixture to ice cream maker and process according to manufacturer's directions.
- Add almonds (if using).
- Freeze in covered container overnight or for several hours.
- Let ice cream soften slightly before serving.
Nutrition Facts : Calories 2320.9, Fat 164, SaturatedFat 75.2, Cholesterol 701, Sodium 300.2, Carbohydrate 177.8, Fiber 12.6, Sugar 138.9, Protein 42
MEXICAN ICE CREAM
"I made this ice cream for my grandma and her friends and they said it was so good." This simple, flavorful dessert is a perfect way to get kids involved in the kitchen. -Ben Phipps, Lima, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place four 1/2-cup scoops of ice cream on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm., In a shallow bowl, combine the cornflake crumbs, sugar and cinnamon. Roll ice cream in crumb mixture to coat. Freeze until serving. Drizzle each serving with 1 tablespoon honey.
Nutrition Facts : Calories 266 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 79mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
MEXICAN CHOCOLATE ICE CREAM
Adapted this from a recipe on www.chow.com that used Patron ZO Cafe - a coffee-flavored tequila liqueur. I also substituted a regular cinnamon stick for the canela - it's too darned hot now to go a hunting canela up now - maybe in the fall. After ice cream is processed in ice cream maker, let it mature a day in the freezer before serving - unless you prefer soft serve. I included chilling the base but not the overnight maturing in the times.
Provided by Busters friend
Categories Frozen Desserts
Time 2h
Yield 6 cups
Number Of Ingredients 7
Steps:
- Prepare an ice water bath by filling a bowl halfway with ice and water; set aside in sink.
- Combine milk, cream, half of the sugar, and cinnamon stick in a large saucepan and bring to a simmer over medium heat.
- Meanwhile, whisk together remaining sugar and egg yolks until pale yellow. Once milk mixture is hot, slowly add half of milk mixture into egg mixture (1/2 cup at a time is good to temper the eggs), whisking constantly. Pour milk and egg mixture back into the saucepan and cook, stirring constantly, over low heat until it is as thick as melted ice cream and coats the back of a spoon, about 10 to 15 minutes. (When you draw your finger across the spoon, it should make a mark through the custard.).
- Remove from heat, add chocolate, and whisk until chocolate is melted and custard is smooth. Whisk in coffee liqueur. Strain into a large heatproof bowl and place ice cream base over ice water bath to chill, about 10 to 15 minutes.
- Once ice cream base is cold, cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, freeze in an ice-cream maker according to the manufacturer's instructions.
- Freeze processed ice cream overnight for firmer texture & matured flavor or eat at once in "soft serve" form.
Nutrition Facts : Calories 527.7, Fat 32.6, SaturatedFat 17.5, Cholesterol 260, Sodium 86, Carbohydrate 43.9, Fiber 1.3, Sugar 39.9, Protein 8.8
ICE CREAM WITH MEXICAN CHOCOLATE
Mexican dessert by request from Latin American Cooking. (Several hours chill time in the freezer or use an ice cream maker)
Provided by Derf2440
Categories Frozen Desserts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the eggs in a bowl and whisk them with an electric whisk unti they are thick, pale and fluffy.
- Gradually whisk in the sugar.
- Melt the chocolate in a heavy based saucepan over a low heat, then add it to the egg mixture and mix thouroughly.
- Whisk in the cream, then stir in the milk, a little at a time.
- Cool mixture, then chill.
- Pour the mixture into an ice cream maker and churn until thick.
- OR freeze it in a shallow plastic box in the fast freeze section of the freezer for several hours, until ice crystals have begun to form around edges.
- Process to break up the ice crystals, then freeze again.
- To serve, decorate with chocolate curls.
Nutrition Facts : Calories 635.5, Fat 45.8, SaturatedFat 27.4, Cholesterol 250.2, Sodium 103.4, Carbohydrate 52.7, Fiber 1.1, Sugar 45, Protein 8.2
MEXICAN CHOCOLATE ICE CREAM
Categories Milk/Cream Chocolate Egg Dessert Kid-Friendly Frozen Dessert Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 qt
Number Of Ingredients 7
Steps:
- Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate and half-and-half and bring to a boil over moderate heat, whisking. Remove from heat.
- Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.
SPICY MEXICAN CHOCOLATE ICE CREAM
This is an excellent chocolate ice cream. It's very rich and creamy. The addition of cinnamon and cayenne turn it up a notch. It's a spicy and exceptionally delicious Mexican treat. This ice cream has heat, and I've been told it's like my Recipe#287655 in ice cream form.
Provided by A.B. Hall
Categories Frozen Desserts
Time 5h30m
Yield 6 1/2 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice the vanilla bean in half lengthwise and scrape the seeds (do not discard), set aside.
- Roughly chop the chocolate and melt in a medium sauce pan together with milk and cream (over medium heat). After the chocolate has melted, whisk in the cocoa powder, avoiding clumps. Add the vanilla bean and seeds. Bring the mix to just under a boil (150° on a candy thermometer), stirring frequently. Remove from heat and let the mix steep, covered, for 30 minutes to an hour.
- Remove the vanilla bean. Reheat mix over moderate heat until hot (150 degrees), stirring frequently.
- Whisk the eggs, sugar and salt together in a small bowl.
- Temporarily remove the pan from the heat. Add 1/2 cup hot cream mixture to the eggs/sugar in a slow stream, whisking constantly. Whisk the egg/cream mix back into the saucepan and return to medium-low heat, STIRRING CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil).
- In a medium to large bowl (that cream mixture will be chilled in) combine the cinnamon and cayenne pepper. Pour a small amount of the chocolate cream through a strainer into the bowl and whisk to combine, avoiding clumps. Pour the remaining chocolate cream mixture through the strainer and whisk to combine.
- Cool completely in the refrigerator (at least 4 hours). Freeze in an ice cream maker. Transfer to an airtight container and put in freezer to harden.
- Notes: DO NOT add more than 1/8 tsp cayenne pepper. The flavor intensifies as it freezes in the ice cream maker. If you don't have 1/8 tsp, use 1/4 tsp and remove half the cayenne.
- Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the cream mixture that will sit in the "bath"). Stir frequently.
MEXICAN CHOCOLATE ICE CREAM
This vegan Mexican Chocolate Ice Cream is a great healthy dessert recipe with added spices that warm it up for those chilly Fall nights steadily approaching. http://www.elanaspantry.com/mexican-chocolate-ice-cream/
Provided by Elanas Pantry
Categories Frozen Desserts
Time 1h35m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat coconut milk and agave to a boil.
- Reduce immediately to a simmer, then remove from heat.
- Mix in the chocolate, stirring constantly until chips are completely melted.
- Cool mixture in pan on counter for 1 hour.
- Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined.
- Add mixture to your ice cream maker, following directions per your machine.
- Serve.
Nutrition Facts : Calories 613.2, Fat 49.4, SaturatedFat 40, Sodium 254.5, Carbohydrate 45.6, Fiber 8, Sugar 36.1, Protein 7.4
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