Mexican chilli chocolate icecream Recipe

Recipe By Slurrp

Mexican chilli chocolate ice cream is a unique and indulgent dessert that combines the rich flavors of chocolate with a hint of spicy heat. This creamy treat is made with a base of chocolate ice cream infused with a touch of cinnamon and a kick of chili powder. The result is a velvety smooth ice cream with a subtle warmth that lingers on the palate. It's the perfect balance of sweet and spicy, making it a delightful treat for chocolate lovers looking for a little extra kick.

3.7
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Vegdiet
25minstotal
25minsCook
25m.total
25m.Cook
Mexican chilli chocolate icecream
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ingredients serve

Ingredients for Mexican chilli chocolate icecream Recipe

  • 1/5 cup Whole Milk
  • 1/10 cup Heavy Cream
  • 0.40 Large Egg Yolks
  • 0.07 cup Granulated Sugar
  • 0.03 cup Unsweetened Cocoa Powder
  • 1/10 teaspoon Ground Cinnamon
  • 1/20 teaspoon Chili Powder
  • 0.40 ounce Dark Chocolate, Chopped

Directions: 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.
Nutrition
value
444
calories per serving
22 g Fat7 g Protein54 g Carbs1 g FiberOther

Current Totals

  • Fat
    22g
  • Protein
    7g
  • Carbs
    54g
  • Fiber
    1g

MacroNutrients

  • Carbs
    54g
  • Protein
    7g
  • Fiber
    1g

Fats

  • Fat
    22g

Vitamins & Minerals

  • Calcium
    140mg
  • Iron
    2mg
  • Vitamin A
    10mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    21mg
  • Manganese
    < 1mg
  • Phosphorus
    151mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp