Mexican Chocolate Ice Cream
Deep dark chocolate custard ice cream warmed with cinnamon and a hint of chilli that sneaks up at the end.
- Time6 hr 30
- LevelMedium
- Costabout £0.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the milk, cream, cocoa, cinnamon and cayenne in a pan, whisking, until it just starts to steam. Take off the heat.
- 2
Whisk the egg yolks, sugar and salt in a large bowl until pale and thick. Slowly pour in the hot chocolate milk, whisking constantly.
- 3
Return to the pan and cook over a low heat, stirring all the time, for 6 to 8 minutes until it coats the back of a spoon. Do not boil.
8 min - 4
Pour over the chopped chocolate in a bowl and stir until melted and smooth. Stir in the vanilla.
- 5
Cool over iced water, cover and chill for at least 4 hours.
240 min - 6
Churn for 25 to 30 minutes until thick, then freeze in a tub for 2 hours before scooping. Taste a spoonful: you should feel gentle warmth at the back of the throat, not heat.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
