Aztec Chocolate Ice Cream is a decadent homemade ice cream with a touch of spice. The flavours of chocolate and cinnamon along with a tiny bite from red chile flakes gives this creamy, frozen dessert a Mexican flare.
Of course you can buy excellent ice cream free from every allergen including dairy, in more flavours than you can imagine. But sometimes the whole point is to make it.
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Homemade ice cream is a fun, easy family kind of dessert that is perfect for casual entertaining. My Donvier ice cream maker is over twenty years old and has served me well. I don’t make homemade ice cream too often but that 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 it often enough and remove it from the heat before the yolks scramble. Recipes typically advise, “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. And for the times you cook it just one minute too long (which I have done many times) you can save it by pouring it into a bowl through a strainer.
I think an ice cream maker is a fantastic investment and perfect gift for any ice cream lovers in the family. My sister and I both have the same one so if the event is large enough that we need more ice cream we can easily manage that.
Let me know in the comments below if you have a favourite homemade ice cream or if this post inspired to make some.
|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.