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
SPICY MEXICAN HOT CHOCOLATE COOKIES
These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.
Provided by Brandi Rose
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
- Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
- Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
- Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.
Nutrition Facts : Calories 212 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 10.6 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 6.4 g, Sodium 151 mg, Sugar 18.5 g
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.
HOT SPICED MEXICAN HOT CHOCOLATE WITH ICE CREAM DUSTED WITH CHILI POWDER
Provided by Michael Chiarello : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
- You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)
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
SPICY MEXICAN CHOCOLATE ICE CREAM
Steps:
- Slice the vanilla bean in half lengthwise and scrape the seeds (do not discard), set aside. 2 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. 3 Remove the vanilla bean. Reheat mix over moderate heat until hot (150 degrees), stirring frequently. 4 Whisk the eggs, sugar and salt together in a small bowl. 5 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). 6 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. 7 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. 8 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. 9 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
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
VEGAN SPICY CHOCOLATE ICE CREAM
Vegan ice cream really should have a different name, as it always uses frozen banana instead of dairy products. The chile adds a little spicy kick to this, adjust the variety and amount to suit your taste. Adapted from a VegNews recipe.
Provided by zeldaz51
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Process all ingredients in a food processor for 1 to 2 minutes to chop banana, then scrape down sides and continue until you get a soft ice cream consistency. Serve immediately.
Nutrition Facts : Calories 98.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.1, Sodium 6.2, Carbohydrate 24, Fiber 2.9, Sugar 12.6, Protein 1.4
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