Aztec Chocolate Ice Cream combines chocolate and cinnamon with a bite from red chile flakes. A sweet lime glaze tops off this creamy dessert.
Of course you can buy excellent ice cream free from every allergen including dairy. There are also many exciting flavours but sometimes the whole point is to make something from scratch.
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Homemade ice cream is a fun, easy family kind of dessert that’s perfect for casual entertaining. My Donvier ice cream maker is over twenty years old and has served me well. The metal insert lives in my freezer and I’m ready to make ice cream any time I want.
Custard Based Ice Cream
A custard base contributes to the velvety smooth decadence of this chocolate ice cream. To make custard you simply heat egg yolks, cream and sugar, how hard can it be?
The technique is to stir the mixture until it thickens then remove it from the heat before the yolks scramble. Recipes often say, “stir with a wooden spoon until your finger drawn across the back of the spoon leaves a line.” Okay, I can do that. Then, like any normal person trying to figure out what that means I stand there stirring, swiping my finger across the spoon and wondering if that’s good enough. Is that a line or should it be more of a line?
You just need to make it to know what I mean. If you cook it one minute too long (which I’ve done many times) you can pour it through a strainer.
I think an ice cream maker is a worthwhile investment and perfect gift for any ice cream lover. My sister and I each have the same ice cream maker so for large gatherings we can double the recipe and use them both.
Let me know in the comments below if you have a favourite homemade ice cream.
More Recipes – Frozen Desserts
Click on the text in the picture to go to the recipe.
|3 oz semisweet chocolate|
|1 oz unsweetened chocolate|
|1 cup milk (I use 1% or 2%)|
|1 cup whipping cream|
|8 egg yolks|
|¼ cup sugar|
|1 Tbsp honey|
|½ tsp cinnamon|
|¼ tsp red chili flakes|
|2 Tbsp vanilla|
|Zest of 2-3 limes|
|½ cup water|
|½ cup sugar|
|2¼ tsp vanilla|
- ICE CREAM
- Put all chocolate in a medium bowl and microwave on high for 1 minute. Stir and set aside. If not completely melted microwave another 30 seconds.
- Whisk egg yolks, sugar, honey, cinnamon and salt in a bowl. Set aside while warming the milk.
- Combine milk and whipping cream in saucepan. Place over medium low and heat until hot to the touch.
- Add egg yolk mixture to warm milk and whisk to combine. Continue stirring with a wooden spoon until your finger drawn across the back of the spoon leaves a line, about 4 minutes.
- Set a strainer over the bowl with the chocolate. Pour the custard mixture through the strainer into the bowl to strain out any lumps.
- Add pepper flakes and vanilla. Stir to combine.
- Cool completely. Refrigerate overnight.
- Freeze according to the directions for your ice cream maker.
- Serve with lime glaze if desired.
- LIME GLAZE
- In a small saucepan heat sugar and water. Stir until sugar is dissolved.
- Add lime zest and bring to a boil. Simmer until zest is translucent, about 5 minutes.
- Remove from heat. Add vanilla and cool completely.
- Serve over Aztec Chocolate Ice Cream.