Mexican Chocolate Ice Cream

Name: Mexican Chocolate Ice Cream
Yield: makes about 1 quart (1 liter)
Ingredients: 3 ounces (85 g) bittersweet or semisweet chocolate, chopped; 2 1/2 ounces (70 g) unsweetened chocolate, chopped; 2 cups (500 ml) heavy cream; 3 tablespoons (45 ml) brandy; 1 cup (250 ml) whole milk; 3/4 cup (150 g) sugar; 3/4 teaspoon ground cinnamon; 4 large egg yolks; 1 cup (135 g) almonds, toasted and coarsely chopped

December 9, 2011

The first time I went to Mexico, I had no idea that ice cream was such a popular treat there. I had always associated ice cream with Italy, France, and the United States. Who knew? During that first trip, and more than a few subsequent ones, I made it a point to try the more unusual flavors, like ice cream flavored with cheese, smoked milk, and kernels of corn, and even fried ice cream (which was delicious!). But as much as I enjoyed trying new ice creams, I always found myself going back to chocolate. Here’s a recipe inspired by those coarse chunks of chocolate for sale in Mexico. They taste nothing like the disks of Mexican “drinking chocolate” sold in America, which are mostly sugar and rather skimpy on the chocolate. For this ice cream, use real chocolate and add freshly ground cinnamon for the best flavor.

Recipe notes

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