Mexican Chocolate Ice Cream
Photo: Annabelle Breakey; Styling: Karen Shinto
Mexican chocolate, usually described on the package as “Mexican chocolate drink mix,” is a spiced chocolate bar that’s commonly melted for hot chocolate. It gives the ice cream a pudding-like texture.
How to Make It
Step 1
1
Split vanilla bean lengthwise and scrape out seeds. In a 4-qt. saucepan over medium heat, bring cream, milk, Mexican chocolate, unsweetened chocolate, cinnamon sticks, and vanilla seeds and pod to a simmer.
Step 2
2
Remove cream mixture from heat and let steep 20 minutes. Meanwhile, put egg yolks, sugar, and salt in the bowl of a standing mixer and whisk at medium-high speed until egg mixture is thick and pale yellow, 2 to 3 minutes.
Step 3
3
Return cream mixture to medium heat and bring just to a simmer. Remove from heat and pour through a strainer into a clean bowl; discard cinnamon sticks and vanilla pod. With mixer running on medium speed, pour 1/2 cup cream mixture into egg mixture. Slowly drizzle in remaining cream mixture, continuing to mix as you go.
Step 4
4
Pour this custard into saucepan. Return to stove and cook over low to medium-low heat, stirring with a wooden spoon, until custard thickens a bit and reaches 170° on a thermometer.
Step 5
5
Pour custard into a bowl and set in an ice bath (a larger bowl of ice and cold water). Let cool, stirring occasionally, 10 minutes. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.
Step 6
6
Freeze custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight plastic container and freeze until hardened, at least 5 hours.
Ingredients
1/2 vanilla bean
2 cups heavy cream
2 cups whole milk
9 ounces Mexican chocolate (such as Ibarra; see Notes), coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 cinnamon sticks
5 egg yolks
1/2 cup sugar
1/4 teaspoon salt
Directions
Step 1
1
Split vanilla bean lengthwise and scrape out seeds. In a 4-qt. saucepan over medium heat, bring cream, milk, Mexican chocolate, unsweetened chocolate, cinnamon sticks, and vanilla seeds and pod to a simmer.
Step 2
2
Remove cream mixture from heat and let steep 20 minutes. Meanwhile, put egg yolks, sugar, and salt in the bowl of a standing mixer and whisk at medium-high speed until egg mixture is thick and pale yellow, 2 to 3 minutes.
Step 3
3
Return cream mixture to medium heat and bring just to a simmer. Remove from heat and pour through a strainer into a clean bowl; discard cinnamon sticks and vanilla pod. With mixer running on medium speed, pour 1/2 cup cream mixture into egg mixture. Slowly drizzle in remaining cream mixture, continuing to mix as you go.
Step 4
4
Pour this custard into saucepan. Return to stove and cook over low to medium-low heat, stirring with a wooden spoon, until custard thickens a bit and reaches 170° on a thermometer.
Step 5
5
Pour custard into a bowl and set in an ice bath (a larger bowl of ice and cold water). Let cool, stirring occasionally, 10 minutes. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.
Step 6
6
Freeze custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight plastic container and freeze until hardened, at least 5 hours.
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