Homemade Mexican Cocoa Ice Cream Recipe
Active Prep: 40 min
Cook: 10 min
- 3 egg yolks
- 1/2 cup sugar
- 1 1/2 cups milk
- 3 Tbsp. * Mexican Cocoa
- 1/4 tsp. * Natural Peppermint Extract
- 1 1/2 cups heavy whipping cream
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This recipe requires an ice cream maker.
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.
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, Crushed Urfa Chiles or Mayan Sea Salt.
Janet C. Johnston, Savory Spice founder