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Mexican Chocolate Ice Cream

10min.chef's picture
Ingredients
  Unsweetened chocolate square 2 Ounce (1 Ounce Each)
  Chocolate squares 3 Ounce (Mexican Variety)
  Egg yolks 3
  Salt 1 Pinch
  Granulated sugar 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Heavy cream 2 Cup (32 tbs)
  Cinnamon 1⁄4 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Pure almond extract 1⁄4 Teaspoon
  Toasted slivered almonds 1⁄2 Cup (8 tbs) (For Garnish)
Directions

GETTING READY
1) Grate chocolates on waxed paper and keep aside.

MAKING
2) Place in a medium-size bowl egg yolks and salt and blend with electric mixer at high speed for 1 or 2 minutes. Turn to medium speed and add sugar. On high speed beat for further 2 to 3 minutes till fluffy.
3) In medium-size saucepan heat together milk and cream and stir over medium heat. Remove the pan from the heat when the mixture begins to simmer.
4) Fold in scalded milk-cream mixture to yolk mixture and stir to mix well.
5) Cook the mixture in the saucepan and stir with a whisk on low heat for 3 to 5 minutes till thick. Do not let the eggs curdle.
6) Take off custard from heat and blend in grated chocolate, 1/4 teaspoon cinnamon, vanilla and almond extracts.
7) Transfer mixture to the canister of ice-cream maker and follow manufacturer's directions to cook.

SERVING
8) Sprinkle cinnamons or toasted slivered almonds on the ice cream.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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