Scoopsies Mexican Hot Chocolate Ice Cream

Posted by | February 25, 2015 |


Makes 1 1/2 quarts

1 (3.5oz) bar of Apotheker’s Spicy Triple Pepper Chocolate, finely chopped
2 1/2 cups organic heavy cream
1 1/2 cups organic whole milk
1 1/2 cups sugar
1/2 cup organic baking cocoa
1/8 tsp sea salt
1 tbsp cinnamon
1/2 tsp nutmeg
6 egg yolks
1 tsp vanilla extract

In a large saucepan, heat heavy cream and whole milk over medium heat. Stir frequently and do not let boil.

While the cream and milk are heating, thoroughly whisk together the sugar, cocoa, sea salt, spices, and egg yolks.

Once the cream and milk mixture starts to simmer, take a cup-full of the hot batter and slowly pour it into the sugar and egg yolk bowl while whisking. Pour in a few more cups of hot batter and continue to whisk.

Pour the warmed mixture into the saucepan with the cream and milk and stir for at least 30 seconds. Add in the vanilla extract.

Stir in the finely chopped Apotheker’s chocolate. Remove from heat and stir again for 30 seconds.

Pour into a container and cool to room temperature. Cover batter with wax paper or plastic wrap and let ripen in the fridge for at least eight hours. When the batter is ready, pour into an ice cream maker and churn according to manufacturer’s instructions!

Scoopsies is a start-up craft ice cream company in the Boston area. To learn more visit her website.


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