Chile chocolate ice cream –Indulge your sweet tooth with a delightful twist on a classic dessert: Mexican Chocolate Chile Ice Cream. This treat perfectly balances the rich flavors of chocolate with a subtle kick of chili, making it an extraordinary addition to your dessert repertoire. Let’s dive into this recipe that will mesmerize your taste buds and impress your friends!
Mexican Chocolate Chile Ice Cream
This luscious ice cream is not just any chocolate dessert; it brings a touch of Mexico into your kitchen. The combination of chocolate and chili peppers creates a unique blend that’s creamy, spicy, and downright irresistible.
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 5 ounces Mexican chocolate, chopped (or semi-sweet chocolate)
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1-2 tablespoons Mexican chili powder (adjust to taste)
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, combine the whole milk, heavy cream, sugar, cocoa powder, chopped chocolate, sea salt, and ground cinnamon. Heat over medium heat, stirring frequently until the chocolate is melted and the mixture is smooth.
- In a separate bowl, whisk the egg yolks. Slowly temper the egg yolks by adding a bit of the warm chocolate mixture to the yolks while whisking vigorously. This will help prevent the eggs from scrambling.
- Once the yolks are tempered, add them back into the saucepan with the remaining chocolate mixture. Continue to cook over medium heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the Mexican chili powder and vanilla extract. Adjust the chili powder based on how spicy you want your ice cream.
- Let the mixture cool, then cover and refrigerate until completely chilled, ideally for several hours or overnight.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a lidded container and freeze for a few hours until firm. Enjoy the creamy, spicy goodness of your homemade Mexican Chocolate Chile Ice Cream!
This ice cream is perfect on its own but can also be a stunning accompaniment to various desserts or served simply in a bowl with a sprinkle of chili powder for an extra kick. Enjoy!