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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

"My spice shipment just arrived. Oh my gosh! Your spice blends are nuts! I could sit and eat them out of the jar with a spoon! I have been put on a extremely low sodium diet and am allergic to garlic, so my past enjoyment of cooking had disappeared into bland, boring, plain dishes. I had begun to dread mealtime. There just isn't much out there in the non-salt spice blend category to inspire me. Not anymore! Just WOW!"

-Kelly T. from Vero Beach, FL

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.