I can still remember my mother making pots of hot chocolate for us, and even using a Mexican chocolate stirrer to beat up the hot chocolate until it was frothy. What makes Mexican chocolate different from regular chocolate? The cinnamon! Cinnamon is the distinctive flavor in Mexican chocolate.
Mexican Chocolate Ice Cream
With this Mexican ice cream recipe, you can skip all of the little extras — coffee, vanilla, chili — and as long as you keep the cinnamon, you will have an ice cream that tastes just like Mexican hot chocolate. I’ve made this Mexican ice cream both using Ibarra chocolate and using regular chocolate with added cinnamon. Both work fine, though if you use regular chocolate, you can have more control over the quality of the actual chocolate, and the bitterness level (I like bittersweet).
More Favorite Ice Cream Recipes
Coffee Bourbon Chocolate Chip Ice Cream Cinnamon Ice Cream Mint Chocolate Chip Ice Cream Coffee Oreo Ice Cream Mint Julep Ice Cream
Remove pot from heat. Stir in chocolate until it is completely incorporated. Place a mesh sieve over the bowl with the chocolate mixture. If you store it for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it. Links: How to make ice cream without an ice cream machine
