Mexican Chocolate Ice Cream

My monthly group, Four Corners came over my house the other day. I love getting together with these ladies. They are the best. They are my source of support and strength. I remember when I was pregnant with my first child, I told them I was scared. I was really close to my due date and filled with trepidation and excitement over the upcoming delivery. They gathered around me and each put a hand on my big belly and they said a prayer for me and the baby. Talk about love and support. I am truly blessed to have these amazing ladies in my life.

So, of course, you know I go all out for them because I love to cook and I love them. I made a taco salad with my beans that I made last week and ground turkey with a little chorizo. A fairly light meal because the star, this ice cream, was to follow.

I am using capitals for emphasis. YOU HAVE NOT HAD CHOCOLATE ICE CREAM UNTIL YOU HAVE HAD THIS ICE CREAM! OMG. A little scoop of chocolate, decadent heaven. We did sprinkle a little cinnamon on top in our individula servings. This is why when I made it the second time for my parents, I added the cinnamon right to the mixture.

MEXICAN CHOCOLATE ICE CREAM
adapted from this recipe from Cooking Light
* I did not use the vanilla pod for one of the two times I made this. I didn't think it made any difference in taste. Next time I will try it with 3 cups whole milk and 1 cup cream. It is VERY rich.

2 cups heavy cream
2 cups whole milk
9 ounces Mexican chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 cinnamon sticks
1 teaspoon cinnamon, ground
5 egg yolks
1/2 cup sugar
1/4 teaspoon salt

In a heavy bottomed sauce pan combine the cream, milk, Mexican chocolate, unsweetened chocolate, and cinnamon sticks. Bring the mixture to a simmer over medium heat.

Remove cream mixture from heat and let steep 20 to 30 minutes. Meanwhile, put egg yolks, sugar, and salt in the bowl whisk until egg mixture is thick and pale yellow, 2 to 3 minutes. (I used my hand whisk for a little extra exercise. It didn't take long.)

Return cream mixture to medium heat and bring just to a simmer. Remove from heat and fish out the sticks. Whisk egg mixture and add a cup of chocolate mixture very slowly, whisking all the while. Slowly drizzle in remaining chocolate mixture, continuing to mix as you go.

Pour this custard into saucepan. Return to stove and cook over low to medium-low heat, stirring with a wooden spoon, until custard thickens a bit.

Pour custard into a couple of quart jars, cover and let cool. Place in frigerator overnight.

Freeze custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight plastic container and freeze until hardened.

Yield: MAKES 1 1/2 qts.; 12 servings (serving size: 1/2 cup)

CALORIES 346 (62% from fat); FAT 24g (sat 13g); CHOLESTEROL 149mg; CARBOHYDRATE 30g; SODIUM 86mg; PROTEIN 3.8g; FIBER 0.7g

As if that is not enough. You can put a dollop of this chocolate sauce over top with some Spanish peanuts.

Chocolate Sauce

3 (1-ounce) semisweet chocolate squares
1 cup sugar
1 can (12 ounces) evaporated milk
3 tablespoons butter
1 1/2 teaspoons vanilla extract

Put chocolate in heavy bottomed sauce pan and melt the chocolate over low heat. Add the sugar and whisk in. Gradually add evaporated milk and turn up the heat a little, stirring constantly as you go. Once mixture has melted and sugar has dissolved, remove from heat and whisk in butter and vanilla.

If you want a glossier and thinner sauce add 1/4 cup corn syrup to the mixture.

You see that monkey? He has his mouth covered- I am not sure if he is saying "oh my" or he is saying "wow I ate too much of this amazing ice cream."