Ice cream has to be my most favorite dessert! I love that it is so cool, rich and satisfying. I desire to eat it everyday, but my waistline wouldn't like it that much. Anyway, I saw this recipe on a blog that is new to me. I loved many of the dishes that I saw, especially this one! I made several changes to the recipe so I will call it my recipe, but the idea was from the other blog. The biggest change that I made was to omit the use of eggs. I don't normally make ice cream with eggs because it is very rich and I feel like I can't have as much, but if you like your ice cream to have more of a custard base, check out the blog listed as my source. This ice cream is delicious! Don't omit the cayenne or the coffee because in my opinion, that is what really enhances the chocolate flavor.
Source: Loosely adapted from http://mangiodasola.blogspot.com/
Ingredients:
1 disk of mexican chocolate, such as Abuelita or Ibarra
1/3 c. cocoa powder
1/2 c. sugar
pinch of salt
pinch of cayenne pepper
pinch instant coffee
1 tsp vanilla extract
1 quart half and half
Directions:
In a large sauce pan, combine the ingredients and gently stir with a wooden spoon until the ingredients are well combined and the chocolate disk has melted.
Place the mixture in a large bowl, cover and freeze for about 2 hours.
When mixture is cold, pour into an ice cream maker and follow the manufacturers' instructions.
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