How To make Mexican Chocolate Ice Cream
-Stan Sease-BHRX57A 3 EGGS
1 c SUGAR
2 qt HALF AND HALF
16 oz CHOCOLATE SYRUP
1/2 ts GROUND CINNAMON
1 tb VANILLA EXtrACT
1/4 ts ALMOND EXtrACT
Beat eggs at medium speed on an electric mixer until frothy. Gradually add sugar, beating until thick. Heat half and half in a 3-quart saucepan over low heat until hot. Gradually stir about
one-fourth of hot mixture INTO eggs; add remaining hot mixture, stirring constantly. Cook over low heat until mixture is slightly thickened and reaches 165 degrees. Remove form heat, and stir in chocolate syrup and remaining ingredients. Cool in refrigerator. Pour into freezer can on a 1 gallon freezer. Freeze according to manufacturer's instructions. Let ripen at at least 1 hour. Yield about 1 gallon.
How To make Mexican Chocolate Ice Cream's Videos
Mexican Chocolate No-Churn Ice Cream
Easy no-churn ice cream with Mexican chocolate flavors. It's a combo of cocoa, cinnamon, vanilla, and just a hint of almond.
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Helado de Chocolate y Pecanas / Mexican Chocolate and Pecan Ice Cream
Makes 6 to 8 servings
Ingredients
6 ounces (1 1/2 cups) pecan halves
9 ounces Mexican chocolate
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
1 quart half and half
4 egg yolks
1/2 cup sugar
Directions
1. Prepare the chocolate-pecan base
• Spread the pecans on a baking sheet
• Heat the oven to 325 degrees and bake the pecans for 10 minutes then let cool to room temperature
• Transfer Mexican chocolate and pecans to a food processor and pulse until mixture resembles a nut butter
• Pour/scrape the mixture into a saucepan then add the cinnamon and half and half; cook over medium heat while stirring thoroughly; right before boiling, turn off the heat; cover and rest for 20 minutes
2. Cook the base mixture
• In a new bowl, mix the egg yolks and sugar until thoroughly combined then pour into the still warm chocolate-pecan mixture
• Cook over low heat while stirring frequently; mixture is done when temperature reaches 175F/80C
• For the best texture, pour the mixture through a fine-mesh sieve into a smaller size steel bowl
• Cool to room temperature; refrigerate for at least 4 hours
3. Freeze mixture into ice cream
• Prepare ice cream according to ice cream manufacturer’s directions
• Freeze mixture in a plastic container with lid for at least 4 hours
• Now enjoy!
Cold ABUELITA CHOCOLATE Recipes || Mexican Hot Chocolate All Year Long!
When it's too hot for a mug of Abuelita Chocolate, whip up one of these cold versions for a nice summer treat!
Recipes (in order of appearance)
Get the recipes in a nice printable format here:
COOL ABUELITA CHOCOLATE MILK
Ingredients
4 cups milk (water is not recommended)
1 tablet of chocolate, chopped (just breaking it up is a quick way to add wear and tear to your blender cup!)
Instructions
1. Add 4 cups of milk to Blentec/High-Powered Blender.
2. Add chopped Abuelita Chocolate Tablet.
3. Run 2 Smoothie Cycles back to back.
4. Pulse in the foam.
5. Pour and enjoy.
CREAM-FRAPPE-STYLE ABUELITA CHOCOLATE
Ingredients
2 cups milk (water is not recommended)
2 cups ice
1 tablet of Abuelita Chocolate, chopped
Instructions
1. Add 2 cups of milk to Blentec/High-Powered Blender.
2. Add 2 cups of ice.
3. Add chopped Abuelita Chocolate Tablet.
4. Run the Mixed Drinks/Margarita Button 1-2 times. (Both taste great! Running it once is a thicker/chunkier treat; running it twice melds the chocolate more without loosing the icey consistency)
ABUELITA CHOCOLATE POPSICLES
Ingredients/Supplies
Premade Abuelita Chocolate
Popsicle Mold
Instructions
1. Whip up a batch of Abuelita Chocolate using your preferred method OR pull some out of the fridge because cold leftovers are AMAZING.
2. Pour into whatever popsicle molds you have.
3. Freeze for at least 24 hours.
4. Release and Enjoy!
*We've also made ice cubes and used them to cool down our hot Abuelita Chocolate.
PRODUCT LINKS *not an affiliate to any*
BLENDER - we got ours at Costco but you can get yours at
Blentec.com:
or Amazon:
POPSICLE MOLDS
I DO NOT recommend the one we have. Leave me a comment if you have a recommendation!
ABUELITA CHOCOLATE - We get ours at Costco or Sam's Club but you can also find it at most grocery stores or on Amazon:
MILK WE USED - We typically buy Organic Silk Almond Original from Costco
More Mexican/Hispanic Recipes here:
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#abuelitachocolate #chocolateabuelita
Mexican Chocolate Ice Cream Made With Nesquik!
Remember Nesquik? Who didn't love chocolate milk as a child? Treat Yo' Self and try this Mexican Chocolate Ice Cream recipe using Nesquik. Right on time for Cinco De Mayo! Thanks for watching.
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Nesquik No churn Chocolate Ice Cream recipe - How to make
This how to make no churn chocolate Nesquik ice cream recipe at home is so easy and delicious with only 3 Ingredients and no ice cream machine. You'll love this no churn chocolate Ice Cream.
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David Lebovitz's Chocolate Sorbet | Genius Recipes
Despite having no dairy or eggs, this chocolate sorbet is deeply chocolate-y and impossibly creamy! GET THE RECIPE ►►
Makes: about 1 quart (1 liter)
INGREDIENTS
2 1/4 cups (555 ml) water
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
1 pinch salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.