Mexican chocolate ice cream: Helado de chocolate mexicano

articles Food & Cuisine Recipes

Karen Hursh Graber

Two popular brands of Mexican chocolate are Ibarra and Abuelita © Daniel Wheeler, 2009
Two popular brands of Mexican chocolate are Ibarra and Abuelita © Daniel Wheeler, 2009

The distinctively flavored Mexican chocolate has a grainier texture than other chocolates, so don’t skip the step using a sieve. I prefer the Mayordomo brand made in Oaxaca, but any of the popular brands, such as Ibarra or Abuelita, work well.

Ingredients

  • 12 ounces Mexican chocolate, coarsely chopped
  • 3 ¾ cups half and half
  • 3 eggs
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

Bring chocolate and half and half to a boil in a saucepan over medium heat, stirring constantly with a wooden spoon. When the mixture comes to a boil, remove from heat.

Beat eggs and salt together in a bowl; add chocolate mixture, stirring constantly.

Return mixture to the saucepan and cook over medium heat, stirring constantly, for 5 minutes or until the mixture reaches a temperature of 175 F degrees (80° C).

Remove from heat, add salt and vanilla extract. Pour through sieve, cool, and freeze in an ice cream maker according to manufacturer’s directions.

Freeze at least 1 hour before serving. Makes 1 quart.

Link to Source Article:

Mexican frozen treats: Helados, nieves and paletas

 

Published or Updated on: August 9, 2009 by Karen Hursh Graber © 2009
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