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Mexican Chocolate Ice Cream

Mexican Chocolate Ice Cream

135 grams Mexican drinking chocolate (1.5 discs)
230 mls double cream
400 mls full fat milk
170 grams caster sugar (I used home-made vanilla sugar)
4 large egg yolks
Iced water in a large bowl (to be used nearly at the end of the process)
2 large glass bowls
Rubber spatula
2 pots
Ice-cream Maker Machine
Salt and freshly ground black pepper to taste



Melt chocolate & cream together on a bain marie stirring occasionally until the chocolate disks melt completely (you can do this by putting ingredients in a heat proof bowl sitting over a saucepan of simmering water. Make sure the water does not touch the bowl at all, chocolate doesn't like it). Mix both ingredients well and make sure the chocolate is well melted and that there are no lumps. Remove the bowl from the heat and set it aside to cool.

Heat the milk and sugar in a saucepan over medium heat stirring to dissolve the sugar, about 5 minutes or until the milk is warm and the sugar is completely dissolved. Take it off the heat. 

In a separate medium bowl, beat the egg yolks with a hand whisk. Gradually add the warm sugary milk to the egg yolks while whisking vigorously. This mix is the custard base for the ice-cream. 

Pour the custard back into the milk saucepan and cook it at medium heat stirring constantly until the custards thickens enough to coat the back of a spoon. Don't let it boil or thicken too much and remember to stir constantly so the egg does not stick to the bottom of the pan.

Strain the warm custard into the chocolate & cream mixture using a sieve and stir until smooth. Set the bowl over a large bowl of ice water and continue to stir with a hand whisk to stop the mixture from overcooking and helping the cooling process. Once the mixture bowl stops feeling hot to the touch and there is no steam coming out of the mixture, your chocolate ice cream custard is ready to rest. Take it out of the iced water bowl, cover it with cling film and put it in the fridge for at least 3 hours to chill (better if it rests overnight). 

Once the ice-cream custard has rested long enough, all you have to do is put it through your ice cream making machine for 30 to 40 minutes, depending on your ice-cream maker. As you can see from the photos, I transferred the chocolate custard to a pourable jug to make the job easier. When the cycle of the ice-cream maker is finished, transfer the ice cream to a plastic container with a lid and put it in the freezer until you're about to eat it. 


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