0 (0)


Mexican hot chocolate ice cream with dark chocolate sauce

Mexican hot chocolate ice cream with dark chocolate sauce
Los Angeles Times

Carneros, Calif.--Here's the image of a dinner party in the wine country: Formally dressed guests gather at some centuries-old chateau. The table is set with heavy silver and antique china. Conversations murmur politely as white-gloved waiters bring out ancient vintages ... Read more

Total time: 1 hour, plus 4 hours freezing | Serves 8

Ice cream

  • 3 rounds lbarra chocolate
  • 3 cups whole milk
  • 2 cups heavy whipping cream
  • 8 egg yolks
  • Cinnamon sticks, for garnish

Step 1Chop the chocolate fine. Heat the milk and cream to boiling in a saucepan, then remove the pan from the heat. Add the chopped chocolate. Stir well until dissolved. Let the mixture steep 10 minutes.

Step 2Whisk the egg yolks to a thick ribbon. Return the cream-chocolate mixture to barely a simmer, then pour over the egg yolks while whisking constantly. Strain the custard and cool.

Step 3Place in an ice cream maker and freeze according to the manufacturer's instructions. Chill in the freezer 4 hours before serving.

Step 4To serve, scoop the ice cream into a mug. Pour the chocolate sauce over it and top with the chopped almonds and a cinnamon stick. (Makes 1 1/2 quarts ice cream.)

Dark chocolate sauce

  • 8 ounces bittersweet chocolate (70% cocoa)
  • 1 cup heavy whipping cream
  • 1/4 cup whole milk
  • 2 tablespoons rum (optional)
  • 1/4 cup ( 1/2 stick) unsalted butter, at room temperature, cut into small pieces

Step 1Chop the chocolate fine and place in a 2-quart bowl.

Step 2Bring the cream, milk and rum to a boil in a heavy-bottomed saucepan. Turn off the heat and cool slightly.

Step 3Slowly pour the milk-cream mixture into the chopped chocolate, stirring rapidly. Stir until well combined.

Step 4Stir in the butter until it is completely incorporated. (At this point, the sauce can be refrigerated for up to one month.) Warm slightly to a pourable consistency to serve. (Makes 2 cups.)

Note: Ibarra chocolate from Mexico can be found at Latino markets and specialty stores. This sauce is a dark bittersweet chocolate sauce (if it is too intense, add up to 2 tablespoons of sugar when heating the milk and cream). To make the toasted almonds for topping, toss 1 1/2 cups whole almonds with 2 teaspoons oil and 1 teaspoon salt and bake at 400 degrees about 10 minutes.


Dulce de leche cookies
Dulce de leche cookies

Swordfish with tomatoes and fennel
Swordfish with tomatoes and fennel

Sweet potato-Gruyere gratin
Sweet potato-Gruyere gratin

Streusel-topped fruit muffins
Streusel-topped fruit muffins

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Chocolate-raspberry thumbprints
Toma's olive oil cake
Peach and blackberry dumplings
See's Fudge