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Homemade Mexican Cocoa Ice Cream





Ingredients:

Notes:

This recipe requires an ice cream maker.

Directions:

In a small bowl, whisk egg yolks and sugar together. In a saucepan over medium heat, slowly heat milk to boiling point, stirring occasionally. While whisking, slowly pour egg mixture into milk and thoroughly mix together. Turn heat to low and stir constantly until the mixture thickens and forms a thick film on the back of a wooden spoon. Do not let it boil or the mixture will separate. Remove pan from heat and let cool to room temperature. Once cool, transfer mixture to a bowl. Add cocoa and mix in thoroughly. Finally, mix in extracts and cream. Refrigerate until cold, 1 to 2 hours. Transfer to an ice cream maker and follow the manufacturer's instructions.

Serving Suggestions:

This ice cream has a great soft-serve consistency if you want to serve it right out of the ice cream maker. Otherwise, freeze until firm and let soften slightly before serving. Great topped with a sprinkle of shaved chocolate, ground cinnamon, Urfa crushed red pepper or Mayan sea salt.

Yields:

1 quart

Thanks to:

Janet C. Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
Make this recipe how many times?
Savory Spice Shop Ingredients
Mexican Cocoa 2 oz bag $3.90
Cinnamon Extract, Natural -2floz $5.00
Peppermint Extract, Natural -2floz $5.25
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