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Bienvenidos a Los Dos: Recipes

About Chef David Sterling
 

  Helado de Chocolate Mexicano Download PDF

 

Mexican chocolate ice cream
MEXICAN CHOCOLATE FROZEN CUSTARD WITH CHILE

THE MAYA OF THE YUCATÁN LOWLANDS took the Olmec technology of cultivating cacao and producing chocolate, and converted it into big business. They traded the product all over Mesoamerica and became very wealthy in the process. This rich ice cream is based on the Olmec/Maya/Aztec beverage of chocolate, which at times included chile and vanilla, and after the Spanish conquest, canela. We add all three for a surprising punch! In our classes we use only 100% pure bittersweet criollo chocolate from Tabasco – considered to be the world's finest.

• 2 cups (500ml) Mexican crema (Substitute: heavy cream)
• 2 cups (500ml) milk
• 1 cup (200g) sugar
• 1/8 tsp. (.625ml) salt
• 1/4 tsp. (1.25ml) vanilla

• 1/8 tsp. (.625ml) canela (also known as Mexican cinnamon)
• Scant 1/8 tsp. (.45ml) dried powdered chile or cayenne

• 4 large egg yolks
• 8 ounces semi-sweet chocolate, chopped
 
STEP 1 IN A HEAVY SAUCEPAN, combine the cream, milk, sugar, salt, vanilla, canela and chile powder. Simmer over medium heat, stirring constantly, about 8 minutes, or until sugar is dissolved and mixture is hot. Avoid boiling so as not to curdle the milk.

STEP 2  USING A HAND-HELD ELECTRIC MIXER, beat egg yolks in a medium mixing bowl until light and fluffy. Gradually blend in 1 cup of the warm milk mixture. Mix thoroughly. Very slowly, whisk the egg mixture back into the milk. Reduce heat to medium-low. Stir with a spoon about 15-20 minutes or until the mixture thickens enough to coat the spoon. It should read about 180˚F (82˚C) on a candy thermometer. Avoid boiling so as not to scramble the eggs. Remove from heat. Immediately add the chocolate and continue stirring until chocolate is melted. Allow to cool, then refrigerate for at least 5 hours or overnight.

STEP 3  PROCESS IN AN ELECTRIC ICE CREAM MAKER according to manufacturer’s directions. Place finished ice cream in a covered freezer container and freeze for 2-3 hours before serving. The ice cream will be delicious for about 3 days.

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