I make this recipe all of the time and just now noticed I had not put it on the blog. I just know you will enjoy it. This chocolate ice cream has a hint of cinnamon and chile and is so creamy you will not believe it. My secret? Gelatin is the key to getting a nice smooth texture that isn’t at all icy.
Mexican Chocolate Ice Cream Recipe
- 1 cup raw whole milk (where to find raw milk)
- 2/3 cup maple sugar (where to buy)
- 1/2 cup raw cacao powder (where to buy)
- 1/4 tsp cinnamon
- 1/8 tsp chipotle chile powder (where to buy)
- 2 Tbsp gelatin (where to buy)
- pinch sea salt (where to buy)
- 5 pastured egg yolks
- 3 cups raw cream
- 1 Tbsp vanilla
Heat whole milk on low with maple sugar, cacao powder, cinnamon, chile chipotle, and salt in a sauce pan.
In the meantime, beat the egg yolks with a whisk.
When milk is warm to the touch, slowly add the gelatin and stir until it is fully dissolved.
Add a tablespoon of the milk mixture to the egg yolks while continually beating them (this tempers them so they won’t scramble).
Add a couple more tablespoons of the milk to the egg yolks and then add the entire egg mixture back to the milk over a low flame – continuously beating.
Continue to stir the custard base until it thickens – about 5 minutes more.
Turn off heat and add the vanilla.
Pour milk mixture into the 3 cups of raw cream and stir to incorporate. Store covered in the fridge overnight.
After chilling pour mixture into Ice Cream maker per your manufacturer’s instructions.