Mexican Chocolate Ice Cream
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Chocolate ice cream gets a Mexican touch with the addition of cinnamon, cayenne pepper, and vanilla. You'll need an ice cream maker for this recipe.
Hands-on: 10 minutesTotal: 3 hours
- 2½ cups whole milk
- 1½ cups heavy cream
- 1 tsp. ground cinnamon
- ⅛ tsp. cayenne pepper
- 5 large egg yolks
- ⅛ tsp. sea salt
- ⅔ cup honey
- 1 tsp. vanilla extract
- 3 oz. dark chocolate, chopped
- In a double broiler, add whole milk, heavy cream, cinnamon, cayenne pepper, egg yolks, sea salt, honey, and vanilla. Stir constantly on medium heat until mixture thickens and coats the back of the spoon. Pour through a mesh strainer to remove any lumps. Stir in the chocolate pieces.
- Allow ice cream to cool, cover, and place in freezer for 1 hour, or until completely cold. Transfer to ice cream maker and follow manufacturer’s instructions.