Mexican Chocolate Ice Cream
Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsMAKES 1 1/2 qts.; 12 servings (serving size: 1/2 cup)Hands On Time1 hrTotal Time6 hrsTotal Time7 hrs
AuthorJen Castle and Blake Spalding,
Mexican chocolate, usually described on the package as "Mexican chocolate drink mix," is a spiced chocolate bar that's commonly melted for hot chocolate. It gives the ice cream a pudding-like texture.

How to Make It

Step 1
1

Split vanilla bean lengthwise and scrape out seeds. In a 4-qt. saucepan over medium heat, bring cream, milk, Mexican chocolate, unsweetened chocolate, cinnamon sticks, and vanilla seeds and pod to a simmer.

Step 2
2

Remove cream mixture from heat and let steep 20 minutes. Meanwhile, put egg yolks, sugar, and salt in the bowl of a standing mixer and whisk at medium-high speed until egg mixture is thick and pale yellow, 2 to 3 minutes.

Step 3
3

Return cream mixture to medium heat and bring just to a simmer. Remove from heat and pour through a strainer into a clean bowl; discard cinnamon sticks and vanilla pod. With mixer running on medium speed, pour 1/2 cup cream mixture into egg mixture. Slowly drizzle in remaining cream mixture, continuing to mix as you go.

Step 4
4

Pour this custard into saucepan. Return to stove and cook over low to medium-low heat, stirring with a wooden spoon, until custard thickens a bit and reaches 170° on a thermometer.

Step 5
5

Pour custard into a bowl and set in an ice bath (a larger bowl of ice and cold water). Let cool, stirring occasionally, 10 minutes. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.

Step 6
6

Freeze custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight plastic container and freeze until hardened, at least 5 hours.

Ingredients

 1/2 vanilla bean
 2 cups heavy cream
 2 cups whole milk
 9 ounces Mexican chocolate (such as Ibarra; see Notes), coarsely chopped
 2 ounces unsweetened chocolate, coarsely chopped
 2 cinnamon sticks
 5 egg yolks
 1/2 cup sugar
 1/4 teaspoon salt

Directions

Step 1
1

Split vanilla bean lengthwise and scrape out seeds. In a 4-qt. saucepan over medium heat, bring cream, milk, Mexican chocolate, unsweetened chocolate, cinnamon sticks, and vanilla seeds and pod to a simmer.

Step 2
2

Remove cream mixture from heat and let steep 20 minutes. Meanwhile, put egg yolks, sugar, and salt in the bowl of a standing mixer and whisk at medium-high speed until egg mixture is thick and pale yellow, 2 to 3 minutes.

Step 3
3

Return cream mixture to medium heat and bring just to a simmer. Remove from heat and pour through a strainer into a clean bowl; discard cinnamon sticks and vanilla pod. With mixer running on medium speed, pour 1/2 cup cream mixture into egg mixture. Slowly drizzle in remaining cream mixture, continuing to mix as you go.

Step 4
4

Pour this custard into saucepan. Return to stove and cook over low to medium-low heat, stirring with a wooden spoon, until custard thickens a bit and reaches 170° on a thermometer.

Step 5
5

Pour custard into a bowl and set in an ice bath (a larger bowl of ice and cold water). Let cool, stirring occasionally, 10 minutes. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.

Step 6
6

Freeze custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight plastic container and freeze until hardened, at least 5 hours.

Mexican Chocolate Ice Cream