Mexican Hot Chocolate Ice Cream
- 40 Minutes
- Serves 8
The OLD EL PASO Tortilla Bowls come in original and mini sizes making them perfect for big and little eaters alike! Not only do they stand up on their own, they are easy to fill and hold loads of delicious fillings and toppings! The possibilities really are endless. From appetizers to mains. From savory to sweet.
Of course I immediately went the sweet route. Now, I just had to decide what yummy sweet treat to fill them with. I wanted something that fit with the Mexican theme of the evening.
Since I love the mildly spicy flavour of Mexican Hot Chocolate, I figured why not adapt a chocolate ice cream recipe by adding some cinnamon, nutmeg and cayenne.
Submitted by Maureen Reynolds at Red Cottage Chronicles
- 1 pkg OLD EL PASO Original Tortilla Bowls
- 1/4 cup butter, melted
- 1 tsp cinnamon blended with 1/4 cup sugar
- 4 ounces dark chocolate, broken into small pieces
- 1 1/3 cup whole milk
- 3 ounces sugar
- 3 egg yolks
- 1 1/3 cup heavy (whipping) cream
- 1 teaspoon sugar
- 1/4 teaspoon ground nutmeg
- tiny pinch cayenne pepper
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Brush OLD EL PASO tortilla bowls with melted butter, arrange on baking sheet and sprinkle with cinnamon sugar mixture.
- Bake for 12 minutes, until crisp and edges are very lightly browned.
- Remove from oven and set aside.
- In a heavy bottom sauce pan combine milk and chopped chocolate, heat over medium low heat until chocolate is melted and mixture is smooth.
- Remove from heat and allow to cool slightly while you whisk together the egg yolks and sugar until pale and thick.
- Stir the cooled chocolate mixture into the egg yolks and then pour back into the saucepan through a fine sieve.
- Gently heat the mixture of medium low heat until it thickens and coats the back of a wooden spoon. It is important to stir constantly and do not allow to boil.
- Remove from heat, add cinnamon, nutmeg and cayenne whisking gently to combine. Pour mixture into a bowl, and stir occasionally while allowing it to cool completely.
- After chocolate custard mixture is completely cooled, whip the heavy cream until soft peaks form, fold the whipped cream into the chocolate custard mixture until well blended.
- Pour into ice cream maker and allow to churn for 30 to 35 minutes. Transfer to container and place in the freezer until ready to serve.
- Scoop into prepared tortilla bowls and top with extra bits of chopped chocolate