Mexican Chocolate Ice Cream

Gluten Free
Health score
43%
Mexican Chocolate Ice Cream
45 min.
1
2990kcal

Suggestions


Indulge your senses with a delightful treat that brings the rich flavors of Mexico right to your dessert table: Mexican Chocolate Ice Cream. This luxurious ice cream is not only gluten-free but also boasts a unique blend of spices and sweetness that will transport you to a warm, sun-soaked fiesta with every spoonful.

Imagine the smooth, creamy texture of this ice cream, crafted from high-quality Mexican chocolate, which is known for its distinct flavor profile and hints of cinnamon. The combination of rich chocolate and the subtle warmth of vanilla creates a decadent dessert that is perfect for any occasion, whether you're celebrating a special event or simply treating yourself after a long day.

With a preparation time of just 45 minutes, you can easily whip up this delightful dessert in the comfort of your own kitchen. The process of making this ice cream is not only rewarding but also a fun activity to share with family and friends. As you whisk together the ingredients and watch the custard transform into a velvety ice cream, you'll be filled with anticipation for the delicious result.

Once frozen, this Mexican Chocolate Ice Cream can be stored for up to four days, allowing you to savor its rich flavors over time. So, gather your ingredients and get ready to impress your taste buds with this exquisite dessert that is sure to become a favorite in your home!

Ingredients

  • 11 oz chocolate coarsely chopped ()
  • large eggs 
  • 3.8 cups half and half 
  • 0.3 teaspoon salt 
  • 0.5  vanilla pod 

Equipment

  • bowl
  • sauce pan
  • whisk
  • sieve
  • wooden spoon
  • kitchen thermometer
  • ice cream machine

Directions

  1. Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan.
  2. Add chocolate and half-and-half and bring to a boil over moderate heat, whisking.
  3. Remove from heat.
  4. Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking.
  5. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F 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.
  6. Freeze custard in ice cream maker.
  7. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.
  8. • Ice cream keeps 4 days.

Nutrition Facts

Calories2990kcal
Protein7.47%
Fat63.76%
Carbs28.77%

Properties

Glycemic Index
42.6
Glycemic Load
72.93
Inflammation Score
-10
Nutrition Score
57.880434989929%

Nutrients percent of daily need

Calories:2990.25kcal
149.51%
Fat:225.65g
347.16%
Saturated Fat:131.11g
819.44%
Carbohydrates:229.08g
76.36%
Net Carbohydrates:211.93g
77.07%
Sugar:198.57g
220.64%
Cholesterol:875.63mg
291.88%
Sodium:1397.84mg
60.78%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:205.82mg
68.61%
Protein:59.47g
118.93%
Vitamin B2:3.19mg
187.91%
Phosphorus:1617.54mg
161.75%
Selenium:83.82µg
119.75%
Magnesium:461.15mg
115.29%
Calcium:1130.23mg
113.02%
Copper:1.98mg
99.01%
Vitamin A:4022.55IU
80.45%
Manganese:1.59mg
79.65%
Fiber:17.15g
68.61%
Zinc:10.15mg
67.69%
Potassium:2309.37mg
65.98%
Iron:11.69mg
64.95%
Vitamin B5:5.14mg
51.44%
Vitamin B12:3.06µg
50.99%
Vitamin B6:0.84mg
42.14%
Vitamin E:4.65mg
31.03%
Vitamin K:31.89µg
30.37%
Folate:107.08µg
26.77%
Vitamin B1:0.39mg
26.31%
Vitamin D:3µg
20%
Vitamin B3:3.19mg
15.96%
Vitamin C:8.17mg
9.9%
Source:Epicurious