Mexican Chocolate Ice Cream

It is soooo hot in San Diego right now, and my black leather office chair is not helping. Nor the fact that we are remodeling and our air conditioner is out of commission. If only I was the kind of girl that made ice cream from scratch, then maybe I would attempt this recipe below from Gourmet.com. Not that I don't have an ice cream maker, because I do. Just like very other bride out there, I gave into the peer pressure to register for every kind of maker possible- bread maker, yogurt maker...you get the idea.

Mexican Chocolate Ice Cream

Makesabout 1 1/2 qt
  • Active time:40 min
  • Start to finish:2 1/2 hr (includes freezing)
February 2003
  • 1/2 vanilla bean
  • 11 oz Mexican chocolate (3 1/2 disks; preferably Ibarra), coarsely chopped
  • 3 3/4 cups half-and-half
  • 3 large eggs
  • Scant 1/4 teaspoon salt
  • Special equipment:

    an instant-read thermometer; an ice cream maker
  • Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate and half-and-half and bring to a boil over moderate heat, whisking. Remove from heat.
  • Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175ºF on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.
  • Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.
Cooks' note: Ice cream keeps 4 days.

1 comment:

Alexandra said...

that looks delicious! i wish it was a bit warmer in new england right now to enjoy it!
-alex at wanderinglotus.wordpress.com