Who is ready for fall? I am really OVER all this hot weather. The only thing I like about it is getting to eat ice cream regularly. But, give me ALL the sweaters, booties, red leaves and hot chocolate. Speaking of hot chocolate, last year many retailers started selling the Mexican Hot chocolate. I had it at Williams-Sonoma, Kroger Private Selection, and my favorite was Sur la Table. I love the spicy sweet chocolate. It was the ultimate warmth in a cup.
I am craving some of that yumminess so bad. Of course you just can’t drink hot chocolate when it is 90 degrees out. I guess I’ll have to make an ice cream version of it.
Disclaimer: Your kids will probably not like this. It has a kick that sneaks up on you. BUT, it is seriously yummy. If you like spice, you will LOVE it mixed with a classic chocolate flavor.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Plastic Mixing Bowl / Glass Mixing Bowls / Glass Measuring Cup
Recipe:
STEP 1: In a large saucepan, whisk together whole milk, heavy cream cocoa powder, cinnamon, chili powder and cayenne. Heat over medium heat until mixture comes to a simmer. Take off the heat.
Greenpan Saucepan
STEP 2: Stir in semi-sweet chocolate and vanilla and stir until chocolate has melted.
Cutting Board
STEP 3: Put back on the heat and add ¾ cup sugar, whisking occasionally.
Greenpan Saucepan
STEP 4: In another large bowl, whisk together the rest of the sugar and egg yolks until they are thick. Slowly add the milk mixture to the eggs, whisking constantly until both mixtures are combined.
STEP 5: Pour the cream back into the saucepan and cook over medium heat until custard coats the back of a spoon.
STEP 6: Pour the custard through a fine mesh sieve into a large bowl. Place that bowl into an ice bath and allow to cool.
Glass Bowl
STEP 7: Chill custard in the fridge until really cold or overnight.
STEP 8: Churn custard in your ice cream maker according to manufacturer’s instructions.
Ice Cream Maker
STEP 9: Pour into a container and store in freezer.
Napkin / Gold Spoons / White Bowl
Napkin / Gold Spoons / White Bowl
Napkin / Gold Spoons / White Bowl
Napkin / Gold Spoons / White Bowl
Products I used:
Looking for more ice cream recipes? You should check out the following:
Banana Butter Pecan Ice Cream
Salted Caramel Ice Cream
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Printable Recipe:
Mexican Chocolate Ice Cream
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup natural cocoa powder
- 1 tablespoon cinnamon
- 1 teaspoon chili powder
- 1/4 teaspoon chipotle pepper
- 2 ounces semi-sweet chocolate
- 1 teaspoon vanilla
- 5 large egg yolks
Instructions
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In a large saucepan, whisk together whole milk, heavy cream, cocoa powder, cinnamon, chili powder, and chipotle pepper. Heat over medium heat until mixture comes to a simmer. Take off the heat.
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Stir in semi-sweet chocolate and vanilla and stir until chocolate has melted.
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Put back on the heat and add 3/4 cup sugar, whisking occasionally.
-
In another large bowl, whisk together the rest of the sugar and egg yolks until they are thick. Slowly add the milk mixture to the eggs, whisking constantly until both mixtures are combined.
-
Pour the cream back into the saucepan and cook over medium heat until custard coats the back of a spoon.
-
Pour the custard through a fine mesh sieve into a large bowl. Place that bowl into an ice bath and allow to cool.
-
Chill custard in the fridge until really cold or overnight.
-
Churn custard in your ice cream maker according to manufacturers instructions.
-
Pour into a container and store in freezer.