I make this recipe all of the time and just now noticed I had not put it on the blog. I just know you will enjoy it. This chocolate ice cream has a hint of cinnamon and chile and is so creamy you will not believe it. My secret? Gelatin is the key to getting a nice smooth texture that isn’t at all icy.
Mexican Chocolate Ice Cream Recipe
Ingredients
- 1 cup raw whole milk (where to find raw milk)
- 2/3 cup maple sugar (where to buy)
- 1/2 cup raw cacao powder (where to buy)
- 1/4 tsp cinnamon
- 1/8 tsp chipotle chile powder (where to buy)
- 2 Tbsp gelatin (where to buy)
- pinch sea salt (where to buy)
- 5 pastured egg yolks
- 3 cups raw cream
- 1 Tbsp vanilla
Directions
Heat whole milk on low with maple sugar, cacao powder, cinnamon, chile chipotle, and salt in a sauce pan.
In the meantime, beat the egg yolks with a whisk.
When milk is warm to the touch, slowly add the gelatin and stir until it is fully dissolved.
Add a tablespoon of the milk mixture to the egg yolks while continually beating them (this tempers them so they won’t scramble).
Add a couple more tablespoons of the milk to the egg yolks and then add the entire egg mixture back to the milk over a low flame – continuously beating.
Continue to stir the custard base until it thickens – about 5 minutes more.
Turn off heat and add the vanilla.
Pour milk mixture into the 3 cups of raw cream and stir to incorporate. Store covered in the fridge overnight.
After chilling pour mixture into Ice Cream maker per your manufacturer’s instructions.
Hey there! So excited to try this recipe… I have everything mixed up in the fridge right now!!
I am wondering if this recipe will work without the gelatin? I prepped this recipe on Saturday but since I had forgotten to put my ice cream bowl in the freezer I had to leave the mixture on the fridge for almost 48 hours before I could finally put it in the ice cream machine on Monday. The liquid looked like a mousse and it didn’t really mix that well in the ice cream maker. Now, it is still pretty tasty but the ice cream is rock hard. It’s not smooth at all. Because of the gelatin, does the custard become jello/mouse like once it cools? Or did this happen because I left it in the fridge for too long?
It will work without the gelatin but it might be more ‘icy’. Mine always looks like a mousse when I put it in my ice cream maker and I have waited 48 hours before (I forgot about it!) and it was fine. Not sure what happened…Mine does get somewhat hard but not rock hard after being in the freezer overnight. I just let it sit for like 5 min and scoop with a warm metal ice cream scooper.