Remember those pavlovas I made a couple weeks ago? They left me with four lonely egg yolks that were definitely bound for ice cream. This is the first new ice cream recipe on the new site – so I guess this place finally feels like home!
Deep dark chocolate. Check. Warm cinnamon. Check. An earthy, mysterious hint of chile. Check. Creamy chilled dairy-free confection. Check. This is one serious dessert…and the perfect addition to my burgeoning ice cream repertoire. This is an intense chocolate hit for the deepest days of winter. A spike of chocolate and chile to lighten your mood when the subzero days are getting you down. Did I mention that this ice cream is so creamy, you won’t even notice that it’s dairy-free?!
Mexican Hot Chocolate Dairy-Free Ice Cream
Makes 1 quart
2 13oz cans coconut milk
3/4 cup good quality dutched cocoa powder
2/3 cup brown sugar
pinch of salt
2 tsp ground cinnamon
2 tsp ancho chile powder
4 egg yolks
1 tsp vanilla extract
2 T brandy
- Pour 1 can of coconut milk into the blender. Place the egg yolks in a bowl and set aside.
- Pour the other can of coconut milk into a small saucepan along with the cinnamon, cocoa powder, salt and brown sugar. Stir as the mixture heats, to ensure that the cocoa melts into the coconut milk.
- When the mixture is warm, but not yet piping hot, temper the egg yolks. Slowly pour the warm cocoa mixture into the egg yolks, stirring the whole time. When you’ve combined the yolks and milk, pour it back into the saucepan. Keep the burner on low and stir constantly as you make the custard, which should take about 3-4 minutes. Because the cocoa mixture is so thick before you add the yolks, the usual “coat the spoon” test doesn’t hold here, so I just warmed the mixture for a few minutes.
- Pour the custard into the blender with the other can of coconut milk. Blend for a few seconds to make the mixture super smooth. Add the vanilla and brandy, whiz for another second or two to combine, then chill the mixture thoroughly before turning in your ice cream maker.
284 cal per 1/2 cup, 180 cal from fat, 21g fat, 14g sat fat, 105mg cholesterol, 20mg sodium, 150mg potassium, 19g carb, 3g fiber, 12g sugar, 3.5g protein