Ice Cream with Mexican Chocolate Recipe

Ingredients

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2 large eggs
1/2 cup caster sugar
4 ounces mexican chocolate ( 2 bars)

1 2/3 cups double cream
1 cup milk chocolate curls, to decorate

Nutritional

Serving Size: 1 (242.8 g)
Calories 450.1
Total Fat - 29.5 g
Saturated Fat - 17.4 g
Cholesterol - 194.6 mg
Sodium - 364.4 mg
Total Carbohydrate - 32.8 g
Dietary Fiber - 0 g
Sugars - 28.3 g
Protein - 15.2 g
Calcium - 507.5 mg
Iron - 0.6 mg
Vitamin C - 0.8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Put the eggs in a bowl and whisk them with an electric whisk unti they are thick, pale and fluffy.

Step 2

Gradually whisk in the sugar.

Step 3

Melt the chocolate in a heavy based saucepan over a low heat, then add it to the egg mixture and mix thouroughly.

Step 4

Whisk in the cream, then stir in the milk, a little at a time.

Step 5

Cool mixture, then chill.

Step 6

Pour the mixture into an ice cream maker and churn until thick.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Make sure to use Mexican chocolate for this recipe, as it will provide the best flavor.
It is best to use double cream for this recipe, as it will give the ice cream a richer flavor.

Ingredient substitutions

Substitute honey for caster sugar: Honey is a healthier alternative to sugar and adds a unique flavor to the ice cream.
Substitute almond milk for regular milk: Almond milk is a dairy-free alternative that still provides a creamy texture to the ice cream.

Variations

Coffee Ice Cream with Mexican Chocolate Melt 1/2 cup of Mexican Chocolate in a heavy based saucepan over a low heat, then add it to the egg mixture and mix thouroughly. Add 2 teaspoons of instant coffee granules to the egg mixture and stir until dissolved. Whisk in the cream, then stir in the milk, a little at a time. Cool mixture, then chill. Pour the mixture into an ice cream maker and churn until thick.

Coffee Ice Cream with Caramel Melt 1/2 cup of caramel in a heavy based saucepan over a low heat, then add it to the egg mixture and mix thouroughly. Add 2 teaspoons of instant coffee granules to the egg mixture and stir until dissolved. Whisk in the cream, then stir in the milk, a little at a time. Cool mixture, then chill. Pour the mixture into an ice cream maker and churn until thick.

Serve with

Churros con Chocolate - Delicious fried dough sticks with a rich chocolate dipping sauce. This classic Mexican dessert is the perfect accompaniment to the sweet and creamy Ice Cream with Mexican Chocolate, as it provides a crunchy contrast to the smooth texture of the ice cream.

Tres Leches Cake: This light and airy Mexican cake is the perfect balance to the rich flavors of the Churros con Chocolate. The moist cake is soaked in a sweet mixture of three milks and topped with a light whipped cream frosting. It is a great way to add a touch of sweetness to the meal without overpowering the other flavors.

FAQ

Q: How do I make the ice cream?

A: To make the ice cream, whisk together the eggs and sugar until pale and fluffy. Melt the Mexican chocolate in a saucepan, then add it to the egg mixture. Whisk in the cream and milk, then chill. Pour the mixture into an ice cream maker and churn until thick. Alternatively, you can chill the mixture in the freezer for several hours.

Q: How long should I churn the ice cream?

A: The churning time will vary depending on your ice cream maker. Generally, it should take between 20-30 minutes. Stop the machine when the ice cream is thick and creamy.