Sunday, January 3, 2010
Some nice cold Mexican Chocolate
I use my frozen dessert machine for lots of stuff, but Margaritas in December is just a tad too cold. But a Mexican Chocolate Ice Cream with some nice Hot Chocolate is a great dessert. You would be surprised on what you can toss into the machine and have it make in about 15 minutes. This one has a special taste because of the Ibarra chocolate.
Stuff you will need;
9 oz of Ibarra Chocolate, chopped in small chunks
One vanilla bean
2 cups milk
2 cups heavy cream
3 cinnamon sticks
6 egg yolks
1/4 teaspoon salt
Take the vanilla bean and split it down the middle, then scrap out the seeds, in a small saucepan on medium bring the milk, cream and chocolate to a simmer. Toss in the vanilla seeds and the bean and add the chocolate.
Let simmer for about 5 minutes, stir now and then remove from heat and let steep for about half and hour.
Meanwhile, toss the egg yolks, sugar and salt in a mixer and whisk at medium to high for about 3 minutes until the sugar has incorporated and the mixture looks a pale yellow. Or if you have Mexican chickens, a nice yellow color.
Strain the milk/cream mixture through a fine strainer and remove the bean. Discard the cinnamon sticks. With the mixer running on medium, slowly pour the cream into the egg mixture. Be sure that the milk has cooled otherwise you will have some nice scramble eggs......
Pour the mixture into a saucepan and return to the low heat. Mix with a wooden spoon until the custard thickens up a tad...and the temperature reaches 170 . Do not overheat.
Remove from heat, pour mixture into a cold bowl, and stick it in the fridge. Every 10 minutes or so, stir it around so it doesn't form a skin on the top After it has cooled , (1 hour ) cover with plastic and chill for another hour, or at this point you can keep it in the fridge for a day or so, until you are ready to make CHOCOLATE Ice Cream!
When ready, process the mix in your ice cream maker, once done, place in freezer to harden up more.