Mexican Chocolate Ice Cream – a delicious recipe with vanilla bean, chocolate, eggs, salt, thermometer. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan.
2
Add chocolate and half-and-half and bring to a boil over moderate heat, whisking.
3
Remove from heat.
4
Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking.
5
Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175F on thermometer, 1 to 5 minutes.
6
Immediately pour through a fine-mesh sieve into a metal bowl.
7
Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.
8
Freeze custard in ice cream maker.
9
Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.
569
kcal
Calories
32
g
Fat
49
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 vanilla bean, 11 oz Mexican chocolate (3 1/2 disks; preferably Ibarra), coarsely chopped, 3 3/4 cups half-and-half, 3 large eggs, and more.
Yes, Mexican Chocolate Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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