Mexican Chocolate Ice Cream Recipe
Ingredients
| Unsweetened chocolate square | 2 | |
| 3 squares Mexican chocolate | ||
| Egg yolks | 3 | |
| Salt | 1 Pinch | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Heavy cream | 2 Cup (16 tbs) | |
| Cinnamon | ||
| Vanilla extract | 1/2 Teaspoon | |
| Pure almond extract | 1/4 Teaspoon | |
| Slivered almonds | 1/2 Cup (16 tbs), garnish | |
Directions
GETTING READY
1) Grate chocolates on waxed paper and keep aside.
MAKING
2) Place in a medium-size bowl egg yolks and salt and blend with electric mixer at high speed for 1 or 2 minutes. Turn to medium speed and add sugar. On high speed beat for further 2 to 3 minutes till fluffy.
3) In medium-size saucepan heat together milk and cream and stir over medium heat. Remove the pan from the heat when the mixture begins to simmer.
4) Fold in scalded milk-cream mixture to yolk mixture and stir to mix well.
5) Cook the mixture in the saucepan and stir with a whisk on low heat for 3 to 5 minutes till thick. Do not let the eggs curdle.
6) Take off custard from heat and blend in grated chocolate, 1/4 teaspoon cinnamon, vanilla and almond extracts.
7) Transfer mixture to the canister of ice-cream maker and follow manufacturer's directions to cook.
SERVING
8) Sprinkle cinnamons or toasted slivered almonds on the ice cream.
1) Grate chocolates on waxed paper and keep aside.
MAKING
2) Place in a medium-size bowl egg yolks and salt and blend with electric mixer at high speed for 1 or 2 minutes. Turn to medium speed and add sugar. On high speed beat for further 2 to 3 minutes till fluffy.
3) In medium-size saucepan heat together milk and cream and stir over medium heat. Remove the pan from the heat when the mixture begins to simmer.
4) Fold in scalded milk-cream mixture to yolk mixture and stir to mix well.
5) Cook the mixture in the saucepan and stir with a whisk on low heat for 3 to 5 minutes till thick. Do not let the eggs curdle.
6) Take off custard from heat and blend in grated chocolate, 1/4 teaspoon cinnamon, vanilla and almond extracts.
7) Transfer mixture to the canister of ice-cream maker and follow manufacturer's directions to cook.
SERVING
8) Sprinkle cinnamons or toasted slivered almonds on the ice cream.
Chef
