Mexican Hot Chocolate Ice Cream
Description
A wonderfully rich dark chocolate ice cream with a kick. The large dose of cinnamon and cayenne add some interesting warmth to an otherwise familiar flavor. This ice cream is scoopable after just a minute or so out of the freezer. It is relatively soft, and the high solids create a chewy texture. The heat from the cayenne is very pronounced.
Instructions
This recipe only uses guar gum (which hydrates cold) and no egg yolks, so there is no need to heat the base. Comes together quick and easy.
1. Weigh and mix dry ingredients
2. Weigh milk and add dry ingredients - blend or whisk until fully integrated
3. Weigh and add cream, vanilla extract, Kahlua. Briefly mix again
4. Store in fridge for at least 4 hours
5. Churn
6. Move to freezer until hardened
Ingredients
- 420 gWhole milkDairy
- 320 gCream, heavyDairy
- 35 gSkim milk powderDairy
- 65 gGranulated sugarSweetener
- 60 gDextroseSweetener
- 25 gFructoseSweetener
- 100 gGuittard Cocoa Powder
Or other high quality dutch cocoa
Chocolate - 25 gKahlua
For softness and to boost chocolate flavor
Alcohol - 4 gCinnamonOther
- 0.8 gCayenne
Use less if sensitive to spice
Other - 1.4 gSalt, table, iodizedOther
- 10 gPure vanilla extractOther
- 1 gGuar gumStabilizer
- 2 gSunflower lecithinEmulsifier
Nutrition
| 1 Scoop (66 g) | per 100 g | |
|---|---|---|
| Energy | 146 kcal | 221 kcal |
| Total fat | 9.4 g | 14.3 g |
| Saturated fat | 4.5 g | 6.9 g |
| Trans fat | 0 g | 0 g |
| Carbohydrates | 10.3 g | 15.6 g |
| Sugars | 11 g | 16.7 g |
| Fiber | 2.1 g | 3.2 g |
| Protein | 3.1 g | 4.8 g |
Recipe details