Mexican Hot Chocolate Ice Cream

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Yield: 6 Cups

Ingredients:

2 teaspoons ancho chile powder
2 cups whole milk
2 cups heavy cream
4 egg yolks
5 ounces dark chocolate chips, melted
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
1 Tablespoon coffee liqueur

Method of Preparation:

  • Combine the milk and cream in a saucepan over medium heat
  • Temper in the egg yolks
  • Strain mixture into a bowl through a fine strainer
  • Combine ice cream base with melted chocolate, sweetened condensed milk, vanilla, and coffee liqueur.
  • Cool the mixture completely
  • Freeze in an ice cream freezer according to the manufacturer’s directions. Scrape into a freezer container and freeze for several hours to firm.
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