Mexican Chocolate And Almond Ice Cream

2 faves
More from this source
The Kitchn


Add a comment


3 cups half and half, divided

1/4 cup unsweetened cocoa powder

5 ounces Mexican chocolate such as Ibarra or Abuelita*, or good-quality semi-sweet chocolate, chopped into small pieces (about 1 heaping cup)

1 teaspoon vanilla or almond extract

1 teaspoon cinnamon

1/8 teaspoon cayenne pepper

1/3 cup sugar

5 large egg yolks

pinch salt

1 cup sliced almonds

In a medium saucepan, combine half of the half and half with the cocoa powder and simmer over medium-low heat for about a minute, stirring with a whisk until all the cocoa lumps are broken up. Remove from heat and add chopped chocolate, stirring until pie

You might also like

Spiced Pumpkin Coconut Milk Ice Cream
The Year In Food
Raspberry Coconut Chia Pudding Pops
Skinny Taste
Banana "Ice Cream"
Whole Living
Banana "Ice Cream"
Whole Living
Ice Cream Sliders
Lulu Powers
Red Velvet Ice Cream
Chef Chloe Coscarelli
Ice Cream Pound Cake
Where Women Cook
Nougat Ice Cream Pops Recipe
Food Republic
Protein Packed Superman Ice Cream
Dashing Dish
Marzipan Swirl Ice Cream
Love and Olive Oil