Mexican Chocolate Ice Cream Recipe
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.
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.