When I made Avocado Ice Cream, I had an end game in sight. That end game was Mexican Food. Specifically, Mexican Hot Chocolate Ice Cream with a dollop of Avacado a la guacamole.
And lo, my dreams realized:
This ice cream was a hybrid of Aztec “Hot” Chocolate Ice Cream from The Perfect Scoop by David Lebovitz and ice cream base from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. It had a smooth chocolate taste and the perfect spicy kick. So, without further ado, the recipe:
Mexican Hot Chocolate Ice Cream
Makes about 1 1/2 Quarts
2 cups whole milk
1 1/2 cups heavy cream
3/4 cup sugar
3 oz. baking chocolate
6 tbsp dutch processed cocoa powder
3 tbsp cream cheese
2 tbsp corn syrup
2 tbsp brandy
1 tbsp + 1 tsp corn starch
2 tsp chile powder
1 1/4 tsp ground cinnamon
1 tsp vanilla
1. Mix together 2 tbsps of the milk and the corn starch with a fork until combined.
2. Whisk together the cream cheese and salt in a large bowl.
3. Chop up baking chocolate.
4. In a saucepan, bring the cream, milk, sugar, corn syrup, and cocoa powder to a boil, stirring occasionally. Let boil for four minutes.
5. Remove from heat, and slowly whisk in the milk and corn starch slurry.
6. Add the chopped chocolate and mix until the chocolate is melted and incorporated.
7. Add the cinnamon and chile powder.
8. Bring mixture back to a boil over low heat for approximately 2 minutes, or until it looks like it’s thickened.
9. Pour hot mixture through a strainer into the cream cheese.
10. Mix until the cream cheese is fully incorporated into the custard.
11. Add the vanilla and brandy.
12. Chill the mixture overnight in your fridge.
13. Freeze according to your ice cream maker’s instructions.