When posed with a choice of ice cream flavors, I very rarely pick one that doesn't have chocolate involved. So that seemed like a good starting point when I decided to make ice cream on Sunday. I was thinking I'd go Mexican-style and add some cinnamon, when I realized I had this in my cabinet...
Mexican Chocolate Ice Cream
1/2 vanilla bean
8 oz. Mexican chocolate (4 discs), coarsely chopped
3 1/2 cups half and half
6 egg yolks
pinch of salt
- Scrape seeds from half the vanilla bean into a large saucepan
- Add chocolate and half and half and simmer over medium heat until boiling and chocolate is dissolved, whisking constantly. Remove from heat
- Whisk egg yolks with salt. Slowly pour a little of the hot chocolate mixture into egg yolks, whisking constantly, to temper yolks.
- Pour egg mixture back into saucepan with chocolate mixture and return to low heat. Cook, stirring constantly with wooden spoon, until mixture thickens and coats the back of spoon. If you run your finger over spoon coated in custard, you should form a line.
- Strain mixture through a fine sieve into a medium bowl. Place bowl into a larger bowl of ice water to chill, stirring occasionally. Chill longer in fridge to get it really cool.
- Pour chilled custard into bowl of ice cream maker and process according to manufacturers instructions. Make sure your kitchen isn't too hot or you'll end up with this....