How To make Mexican Chocolate Ice Cream
-Stan Sease-BHRX57A 3 EGGS
1 c SUGAR
2 qt HALF AND HALF
16 oz CHOCOLATE SYRUP
1/2 ts GROUND CINNAMON
1 tb VANILLA EXtrACT
1/4 ts ALMOND EXtrACT
Beat eggs at medium speed on an electric mixer until frothy. Gradually add sugar, beating until thick. Heat half and half in a 3-quart saucepan over low heat until hot. Gradually stir about
one-fourth of hot mixture INTO eggs; add remaining hot mixture, stirring constantly. Cook over low heat until mixture is slightly thickened and reaches 165 degrees. Remove form heat, and stir in chocolate syrup and remaining ingredients. Cool in refrigerator. Pour into freezer can on a 1 gallon freezer. Freeze according to manufacturer's instructions. Let ripen at at least 1 hour. Yield about 1 gallon.
How To make Mexican Chocolate Ice Cream's Videos
Homemade Chocolate Ice Cream Recipe (No Machine) | The Frugal Chef
Homemade ice cream recipe without a machine. Chocolate ice cream recipe.
Today I want to share my recipe for homemade chocolate ice cream. This was one our biggest sellers at our restaurant ArepaTX in Dallas. We made in ice pop molds but it can be scooped as well. I like using the darkest chocolate I can find but you can use a less darker one as well.
This recipe has heavy cream, egg yolks, condensed milk and dark chocolate. It is easy to make and all it requires is patience. I hope you make it and love it!
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Chocolate ice cream recipe -
2 cups heavy cream + 1/8th cup for the chocolate
6 oz. dark chocolate (preferably 86%) — broken into pieces
1 teaspoon vanilla extract
pinch of salt
3/4 cup sweetened, condensed milk*
Place the cream in a pot - preferably a heavy one - and start heating it.
Place the pieces of chocolate in a microwave safe container. Add the 1/8th cup of cream and microwave for 30 seconds. Remove it and stir. If the chocolate is not mostly melted, repeat for another 30 seconds. However, it is ok to have some pieces of chocolate left as we will stir it with the cream for quite a bit. If you do not have a microwave, go ahead and do this in a double boiler.
Once you see tiny bubbles starting to form on the sides of the cream remove the pot from the heat. Fill a ladle with the hot cream and start slowly drizzling it onto the egg yolks, whilst whisking. Whisk constantly and as you slowly add the cream. Take your time. Repeat with a second ladle. You are tempering the egg yolks so that they do not scramble when you start cooking them.
Return the pot with the cream to the stove. Turn the heat on to medium. Slowly start adding the tempered yolks into the cream. Mix constantly. Add the vanilla, salt and melted chocolate. Mix well. Add the condensed milk or sweetener and continue to mix.
Stir the cream for a good 20 to 30 minutes until it is smooth and thick. Control your heat. Do not let it get too hot. Remove the pot from the heat when your mixture is smooth and thick.
If you are making pops, fill the molds as per instructions. Otherwise, fill a mold with your cream. Let it cool, cover it and freeze it overnight.
Remove the ice cream from the freezer and allow it to sit for a few minutes to soften. Serve and enjoy!
*if you want to keep this sugar free add allulose instead of condensed milk. Make sure the cream is sweet because it will lose some of the sweetness when it freezes.
Print your recipe here -
Music courtesy of YouTube - Sweet Relirf by Zachariah Hickman
Mexican Chocolate Ice Cream
Our favorite homemade ice cream. Light Chocolate ice cream, cinnamon and hershey bars.
Mexican Chocolate Ice Cream - Easy & Homemade
Looking for a delicious homemade twist to classic chocolate ice cream? Then this recipe is for you!
Fine Mexican Chocolate nuanced with Saigon Cinnamon, Vanilla, & Espresso highlight this recipe from top to bottom. Easy to prepare and egg-free, this recipe will sure to delight chocoholics and dessert lovers alike.
Give it a go and let me know what you think!
Enjoy!
Helado de Chocolate y Pecanas / Mexican Chocolate and Pecan Ice Cream
Makes 6 to 8 servings
Ingredients
6 ounces (1 1/2 cups) pecan halves
9 ounces Mexican chocolate
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
1 quart half and half
4 egg yolks
1/2 cup sugar
Directions
1. Prepare the chocolate-pecan base
• Spread the pecans on a baking sheet
• Heat the oven to 325 degrees and bake the pecans for 10 minutes then let cool to room temperature
• Transfer Mexican chocolate and pecans to a food processor and pulse until mixture resembles a nut butter
• Pour/scrape the mixture into a saucepan then add the cinnamon and half and half; cook over medium heat while stirring thoroughly; right before boiling, turn off the heat; cover and rest for 20 minutes
2. Cook the base mixture
• In a new bowl, mix the egg yolks and sugar until thoroughly combined then pour into the still warm chocolate-pecan mixture
• Cook over low heat while stirring frequently; mixture is done when temperature reaches 175F/80C
• For the best texture, pour the mixture through a fine-mesh sieve into a smaller size steel bowl
• Cool to room temperature; refrigerate for at least 4 hours
3. Freeze mixture into ice cream
• Prepare ice cream according to ice cream manufacturer’s directions
• Freeze mixture in a plastic container with lid for at least 4 hours
• Now enjoy!
Mexican Chocolate No-Churn Ice Cream
Easy no-churn ice cream with Mexican chocolate flavors. It's a combo of cocoa, cinnamon, vanilla, and just a hint of almond.
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Nesquik No churn Chocolate Ice Cream recipe - How to make
This how to make no churn chocolate Nesquik ice cream recipe at home is so easy and delicious with only 3 Ingredients and no ice cream machine. You'll love this no churn chocolate Ice Cream.
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