Chocolate Ice Cream
Helado de ChocolateMakes about 1 quartA good friend and occasional travel partner, Camille Tarantino, gets credit for developing this intense chocolate ice cream so reminiscent of the rich goodness of the Mexican original that inspired it.
Equipment
Ingredients
Makes 1 quart
- 2 large eggs
- 1¼ cups unsweetened cocoa powder
- 1½ cups whole milk warmed to steaming
- ¾ cup sugar
- 1¼ cups whipping or heavy cream
- 2½ teaspoons pure vanilla extract
- ¼ teaspoon almond extract optional
- ¼ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
Instructions
- Put the eggs and cocoa in a blender or food processor and pulse to mix.
- Gradually add the warmed milk through the lid opening.
- Pour into a medium saucepan.
- Whisk in the sugar, and cook over medium heat, stirring, until the sugar dissolves and the mixture thickens and coats the back of a wooden spoon, about 4 to 6 minutes.
- (Do not boil or it will curdle).
- Cool to lukewarm; then stir in the cream, vanilla, almond extract, and cinnamon.
- Transfer to a clean container.
- Cover and refrigerate about 6 hours or overnight.
- Stir the mixture and transfer to an ice cream machine.
- Freeze according to manufacturer’s directions.
