Mexican Vanilla Ice Cream Food
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
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 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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