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Homemade Mexican Cocoa Ice Cream

Yields: 1 quart
Make this recipe how many times?
Savory Spice Shop Ingredients
Mexican Cocoa 2 oz bag $3.90
Cinnamon Extract Pure -2floz $5.00
Peppermint Extract Pure -2floz $5.25

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. When cool, transfer mixture to a bowl. Add cocoa and mix in thoroughly. Finally, mix in extracts and cream. Refrigerate until cold, 1-2 hours.

To complete, follow the instructions for your ice cream maker.

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.

Homemade Mexican Cocoa Ice Cream

"I just wanted to say thanks for the awesome website. A friend sent me your website and I was like a kid in a candy store seeing your wide variety of spices, salts, herbs, etc. Being someone that's not extremely well versed in what I'd consider 'exotic' ingredients, it was an absolute pleasure to see the products' history, uses, taste and general information. Just wanted to voice my appreciation. Thanks so much!"

-Reyna from Raleigh, NC

Homemade Mexican Cocoa Ice Cream


Yields: 1 quart

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. When cool, transfer mixture to a bowl. Add cocoa and mix in thoroughly. Finally, mix in extracts and cream. Refrigerate until cold, 1-2 hours.

To complete, follow the instructions for your ice cream maker.

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.