How to Make Homemade Chocolate Ice Cream

Lear how to make a delicious homemade Mexican Chocolate Ice Cream from authentic Mexican chocolate.

Makes 1 quart (8 servings).

Instructions

Difficulty: Easy

Things You’ll Need:

* 1-1/2 cups whipping cream
* 1-1/4 cup milk
* 4 egg yolks
* 3/4 cup chopped authentic Mexican Chocolate pieces
* 1/3 cup honey
* 3/4 cup semi-sweet Chocolate Pieces
* Red Chilies
* Ice Cream Maker (optional)

Step1
In a heavy saucepan, heat whipping cream, milk, honey, and chilies until bubbly.

Step2
In a medium bowl, beat egg yolks with an electric mixer on medium to high speed until fluffy.

Step3
Gradually stir hot mixture into egg mixture until just combined.

Step4
Beat in the Mexican chocolate pieces until dissolved and well combined.

Step5
Return to saucepan and cook. Stir over medium heat until slightly thickened and just begins to bubble around edges (careful not to overcook).

Step6
Remove from heat and cool; cover and chill thoroughly.

Step7
Skim out chilies (optional)

Step8
Combine mixture with semi-sweet chocolate pieces.

Step9
Pour the chocolate mixture into a 2-quart ice cream container and follow manufacturers instructions for churning and freezing.

Step10
Enjoy!

*** If you do not own an ice cream maker don’t fret! Put your mixture into small, clean coffee cans. Place those cans into larger cans and pack around them with ice cream salt and ice. Duct tape the lids onto the large coffee cans. Have the kids roll the cans back and forth in the drive way for about a ½ hour. Then remove the cans and enjoy!