Flavored with cinnamon chocolate and a dash of spice.
What makes Mexican chocolate different from regular chocolate?
Cinnamon is the distinctive flavor of Mexican chocolate.
Simply Recipes / Sally Vargas
I’ve made this Mexican ice cream both using Ibarra chocolate and using regular chocolate with added cinnamon.
Use about 1 disk and 4 triangles of the chocolate.
After heating with the cream, blend in a blender.
Simply Recipes / Sally Vargas
Do not add any additional cinnamon as there is enough in the Ibarra.
Whisk in cocoa powder.
Bring to a simmer.
Simply Recipes / Sally Vargas
Whisk until cocoa powder is well incorporated.
Remove pot from heat.
Stir in chocolate until it is completely incorporated.
Simply Recipes / Sally Vargas
Put mixture into a metal bowl and add the remaining cup of cream.
Set that bowl over a larger bowl half-filled with ice water to help cool it down.
Place a mesh sieve over the bowl with the chocolate mixture.
Simply Recipes / Sally Vargas
Place egg yolks in a medium sized bowl.
Use a rubber spatula to scrape the warmed egg yolks back into the saucepan.
This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.
Simply Recipes / Sally Vargas
(The sieve is there to catch any curdled bits.)
Add a teaspoon of vanilla.
Right before churning, add 2 tablespoons of brandy to the mix.
Simply Recipes / Sally Vargas
Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
Simple Tip!
Store ice cream in an airtight container in your freezer for several hours before eating.
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
