Mexican Chocolate Ice Cream Recipe
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This ice cream refuses to be classified—it tastes at once like rich gelato and icy sorbet. Milk chocolate flavors eggy custard for a doubly rich ice cream that then gets spiked with canela and coffee-flavored tequila liqueur.
What to buy: Canela can be found in gourmet groceries, at Latin markets, or online. If you have trouble finding it, you can substitute regular cinnamon.
Patrón XO Café is a coffee-flavored tequila liqueur from the makers of Patrón tequila. If you can’t find it, go ahead and substitute another coffee-flavored liqueur such as Kahlúa.
Game plan: The ice cream base (unfrozen ice cream) can be made up to 2 days in advance, though it needs 3 to 4 hours to harden in the freezer after it’s been processed (unless, of course, you want soft-serve). Ice cream will keep in the freezer for 1 week.
This recipe was featured as part of our Chocolate Desserts photo gallery.
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1 (4-inch) canela stick
- 6 large egg yolks
- 8 ounces milk chocolate, coarsely chopped (about 1 heaping cup)
- 1/3 cup Patrón XO Café (or other coffee-flavored liqueur)
- Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
- Combine milk, cream, half of the sugar, and canela 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 pour half of milk mixture into egg mixture, whisking constantly. Pour milk and egg mixture back into the saucepan and cook, stirring constantly, over low heat until it is as viscous 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.
the agave idea rocks.
scrummy, you could always do the double coffee can method (inner can with ice cream base, inserted into larger coffee can with ice and salt, roll around until solid).
You can get the machines for under $30 now, and it's worth it. But a more interesting way is to use liquid nitrogen. Check out http://www.stevespanglerscience.com/e....
Also ... in keeping with the tequila, you might want to substitute agave nectar for the sugar. Better taste, and it will give this ice cream a *much* better texture.
Dumb question but is there a workaround if one doesn't have an icre-cream maker?