Mexican Chocolate & Almond Ice Cream

20m
Prep Time
18m
Cook Time
38m
Ready In


"Mexican chocolate ice cream, with a pinch of cayenne as a nod to the traditional Mayan roots of chocolate when it was mixed with chiles in a spicy, frothy drink. With crunchy bits of toasted almonds for a heavenly frozen treat! NOTE: Time does not include refrigeration time of the ice cream base or the churning time. Serving size is a guess - this makes a quart. For me, that would be at least 8 servings. For DH, it would barely make 4!!!"

Original is 6 servings

Nutritional

  • Serving Size: 1 (197.6 g)
  • Calories 399
  • Total Fat - 25.3 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 213.9 mg
  • Sodium - 384.8 mg
  • Total Carbohydrate - 35.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 26.4 g
  • Protein - 11.9 g
  • Calcium - 163.9 mg
  • Iron - 2.1 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Prepare an ice bath inside a large mixing bowl, setting another large mixing bowl inside the ice bath and a fine-mesh strainer over top.

Step 2

In a medium saucepan, combine 1 1/2 cups of half-and-half with the cocoa powder. Simmer over medium-low heat for about a minute, stirring with a whisk until all the cocoa lumps have broken up. Remove from the heat and add the chopped chocolate, stirring until melted. Stir in the vanilla or almond extract, cinnamon and cayenne pepper. Set aside.

Step 3

In a medium mixing bowl, whisk together the sugar, egg yolks and salt until pale yellow.

Step 4

In another medium saucepan, bring the remaining 1 1/2 cups of half-and-half to a simmer over medium-low heat. Once hot, remove from the heat and temper the egg mixture by slowly pouring about 1 cup of the half-and-half into the egg mixture, whisking constantly to avoid cooking the eggs.

Step 5

Pour the milk and egg mixture back into the saucepan. Cook over low heat, stirring constantly, until it registers 170°F on a thermometer and a finger drawn across the back of the custard-covered wooden spoon leaves a trail.

Step 6

Remove the pan from the heat and pour the mixture through the fine-meshed strainer into the bowl over the ice bath. Then pour in the chocolate mixture, scraping with a spatula to get every last bit from the pan. Whisk until the custard is smooth. Stir in the sliced almonds. Chill over the ice bath for 15 minutes, stirring occasionally.

Step 7

Once the ice cream base is cool, cover with a sheet of plastic wrap pressed directly on the surface of the custard. Refrigerate until completely chilled, at least 3 hours or overnight.

Step 8

Once chilled, freeze the ice cream base in an ice-cream maker according to the manufacturer’s instructions. Transfer to a freezer container and freeze until hard. Serve the ice cream with optional cayenne and/or a tiny pinch of salt

Tips


  • Ice cream maker

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.


  • Mexican chocolate can be found in the Hispanic food section of most grocery stores, or online at Amazon.
  • Toast the almonds before adding them to the ice cream base for a crunchier texture.

  • Substitute coconut milk for the half and half to make a dairy-free version of the ice cream. The benefit of this substitution is that it will make the ice cream vegan-friendly and provide a unique flavor that pairs well with the Mexican chocolate and almond.
  • Substitute maple syrup for the granulated sugar to make a healthier version of the ice cream. The benefit of this substitution is that it will reduce the amount of refined sugar in the recipe, while still providing a sweet flavor that pairs well with the Mexican chocolate and almond.

Mint Chocolate Chip Replace the cinnamon and cayenne pepper with 1 teaspoon of peppermint extract and 1/2 cup of mini chocolate chips.



Churros with Chocolate Sauce: Churros are a traditional Mexican treat, and the perfect accompaniment to Mexican Chocolate & Almond Ice Cream. The crunchy texture of the churros complements the creamy ice cream, and the chocolate sauce adds a delicious, indulgent flavor. Plus, it's a great way to use up any leftover Mexican chocolate!


Taco Salad: Taco salad is a great way to round out your Mexican-inspired feast. It's easy to make, and it adds a refreshing crunchy element to the meal. The combination of lettuce, tomatoes, cheese, onion, and taco meat is a classic, and it pairs perfectly with the churros and Mexican Chocolate & Almond Ice Cream. Plus, it's a great way to get some extra veggies in!




FAQ

Q: How much Mexican chocolate is needed for this recipe?

A: 5 ounces of Mexican chocolate, such as Ibarra or Abuelita brand, are needed for this recipe. This is about 1 heaping cup of chopped chocolate.



Q: What is the best way to chop the Mexican chocolate?

A: The best way to chop the Mexican chocolate is to break it into small pieces with your hands, or use a sharp knife to cut it into small cubes. Make sure to use a cutting board for safety.

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Fun facts:

The Aztecs and Mayans were among the first cultures to consume chocolate, often combining it with chiles to create a spicy, frothy drink. This recipe pays homage to those roots, with a pinch of cayenne to add a bit of heat to the Mexican chocolate ice cream.

The invention of the ice cream maker is credited to Nancy Johnson, who patented the device in 1843. Her invention revolutionized the way ice cream is made, allowing for the creation of a creamy, smooth consistency that is impossible to achieve with hand-churning.