Mexican chilli chocolate icecream Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk and cream over medium heat until it begins to simmer.
• STEP 2.In a separate bowl, whisk together egg yolks, sugar, cocoa powder, cinnamon, and chili powder.
• STEP 3.Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
• STEP 4.Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
• STEP 5.Remove from heat and stir in chopped dark chocolate until melted and smooth.
• STEP 6.Allow the mixture to cool completely, then transfer it to an ice cream maker and churn according to the manufacturer's instructions.
• STEP 7.Once churned, transfer the ice cream to a lidded container and freeze for at least 4 hours or until firm.
• STEP 8.Serve the Mexican chilli chocolate ice cream in bowls or cones, and garnish with a sprinkle of cocoa powder or a drizzle of chocolate sauce, if desired.

Cooking Tips

• Make sure to temper the egg yolks by slowly adding the hot milk mixture to avoid curdling.
• For a spicier kick, adjust the amount of chili powder according to your preference.
• To enhance the chocolate flavor, use high-quality dark chocolate with at least 70% cocoa solids.

Storage and Serving

• Store the Mexican chilli chocolate ice cream in an airtight container in the freezer for up to 2 weeks.
• Allow the ice cream to soften for a few minutes at room temperature before serving for easier scooping.
• Serve the ice cream on its own or as a decadent topping for warm brownies or churros.