CHURRO TACOS WITH MEXICAN CHOCOLATE ICE CREAM
Provided by Richard Blais
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a small saucepan over low heat. Add the salt, 1/4 cup sugar and 2 1/4 cups water to the butter and remove from the heat. Stir in flour with a wooden spoon until the mixture is smooth and a dough is formed. Transfer to a stand mixer fitted with the paddle attachment, then add the eggs one at a time, beating on medium speed, followed by the vanilla.
- Transfer the mixture to a piping bag fitted with a star tip and set aside. Cut parchment paper into 5-inch squares and place them on a sheet tray. Pipe a cookie-sized round of the churro batter onto each parchment square, then freeze for 1 hour.
- Heat the vegetable oil in a Dutch oven to 350 degrees F. Fit a rack inside a sheet tray.
- Combine the cinnamon with the remaining 1/4 cup sugar in a small bowl. Carefully slide half the frozen churros off the parchment paper into the hot oil and cook until golden brown and crisp, 6 to 8 minutes, then transfer to the rack. Sprinkle each churro with the cinnamon-sugar mixture immediately after removing them from the fryer.
- Top each churro with a scoop of ice cream and a drizzle of dulce de leche, if using.
EASY HOMEMADE CHOCOLATE SAUCE
If you are a regular buyer of store-bought chocolate sauce, and didn't realize how easy it is to make your own at home, then I hope you give this recipe a try. Enjoy!
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Place sugar, flour, and cocoa powder into a bowl. Whisk together to remove lumps.
- Heat milk, butter, and vanilla extract in a saucepan over medium heat until butter melts.
- Whisk dry ingredients into the milk mixture a little at a time. Increase heat to medium-high until mixture comes to a simmer. Cook, stirring constantly, for 6 minutes. After 6 minutes, turn off heat. Whisk in a pinch of salt.
- Pour hot over ice cream or store in airtight containers in the refrigerator.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 19.7 g, Cholesterol 8.5 mg, Fat 3.5 g, Fiber 1.5 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 49.2 mg, Sugar 16.5 g
MEXICAN CHOCOLATE ICE CREAM
Follow this easy Mexican Chocolate Ice Cream recipe with no eggs for the best spicy Mexican chocolate ice cream you've ever had!
Provided by Melissa Howell
Categories Ice Cream
Time 2h50m
Number Of Ingredients 8
Steps:
- Pour the 2 cups of milk in a pot on the stove. Add the disk of Mexican chocolate and heat over medium heat until the tablet is melted and incorporated.
- Pour 1 cup of the hot chocolate into a large mixing bowl and add the 2/3 cup of sugar. Stir until the sugar is dissolved. (Reserve the rest of the hot chocolate for another use. If you want to drink it, add another cup of milk before doing so).
- Add the cocoa powder, vanilla, cinnamon, and cayenne pepper and mix well.
- Put in the refrigerator to chill several hours or overnight.
- When chilled, add the 2 cups of heavy whipping cream. Mix well.
- Pour into your ice cream maker and follow the manufacturer's directions.
- When the ice cream reaches soft-serve consistency, transfer to an airtight container and let harden in the freezer for several hours.
Nutrition Facts : Calories 343 calories, Carbohydrate 47.9 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 16.6 grams fat, Fiber 2.1 grams fiber, Protein 6.2 grams protein, SaturatedFat 10.8 grams saturated fat, Sodium 187 grams sodium, Sugar 42.6 grams sugar
MEXICAN CHOCOLATE ICE CREAM
Provided by Christi Johnstone
Number Of Ingredients 8
Steps:
- Start by heating the 4 cups of whole milk and tablet of Mexican chocolate over medium heat in a pan on the stove. Heat and stir until the chocolate is all melted and incorporated into the milk. (It will look spotty on top. That is o.k.)
- Pour 1 1/2 cups of the hot chocolate into a mixing bowl and add the sugar. Stir until the sugar is dissolved. Put into the refrigerator for about an hour to chill. Then add the remaining ingredients, and stir well (I use a wire whisk). Then you can either chill the mixture longer (even overnight) or pour it directly into your ice cream maker and follow the manufacturer's directions.
- Transfer to an airtight container and put into the freezer.
MEXICAN CHOCOLATE ICE CREAM
Kick up your favorite chocolate ice cream a notch with this silky smooth Mexican Chocolate Ice Cream with cinnamon and a hint of chili powder.
Provided by Carla Cardello
Categories Ice Cream + Frozen
Time 5h30m
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, bring 1/2 cup cream, cocoa powder, cinnamon, espresso powder, and chili powder to a boil, whisking often to blend. Reduce the heat and simmer for another 30 seconds, whisking constantly.
- Remove from the heat and stir in the chocolate until smooth. Stir in the remaining 1/2 cup cream.
- Pour the mixture into a large bowl, scraping the pan as much as possible. Place a mesh strainer on top of the bowl.
- In the same saucepan over medium heat (no need to clean it), warm the milk, sugar, and salt.
- In a separate small bowl, add the egg yolk. Slowly pour some of the warm milk into the yolk, whisking constantly, then scrape it all back into the saucepan.
- Continue cooking over medium heat, stirring often, until the mixture thickens and coats the back of a spatula or spoon (170F on a thermometer).
- Remove from the heat and pour through the mesh strainer into the chocolate mixture. Stir in the vanilla. Place the bowl in an ice bath and cool until room temperature. When cool, refrigerate for at least 1 hour or until cold.
- Once the ice cream mixture is cold (it will be thick like pudding), freeze it in your ice cream maker according to the manufacturer's instructions. Freeze in an airtight container until firm, roughly 4 hours or overnight.
SPICY MEXICAN CHOCOLATE ICE CREAM
This is an excellent chocolate ice cream. It's very rich and creamy. The addition of cinnamon and cayenne turn it up a notch. It's a spicy and exceptionally delicious Mexican treat. This ice cream has heat, and I've been told it's like my Recipe#287655 in ice cream form.
Provided by A.B. Hall
Categories Frozen Desserts
Time 5h30m
Yield 6 1/2 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice the vanilla bean in half lengthwise and scrape the seeds (do not discard), set aside.
- Roughly chop the chocolate and melt in a medium sauce pan together with milk and cream (over medium heat). After the chocolate has melted, whisk in the cocoa powder, avoiding clumps. Add the vanilla bean and seeds. Bring the mix to just under a boil (150° on a candy thermometer), stirring frequently. Remove from heat and let the mix steep, covered, for 30 minutes to an hour.
- Remove the vanilla bean. Reheat mix over moderate heat until hot (150 degrees), stirring frequently.
- Whisk the eggs, sugar and salt together in a small bowl.
- Temporarily remove the pan from the heat. Add 1/2 cup hot cream mixture to the eggs/sugar in a slow stream, whisking constantly. Whisk the egg/cream mix back into the saucepan and return to medium-low heat, STIRRING CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil).
- In a medium to large bowl (that cream mixture will be chilled in) combine the cinnamon and cayenne pepper. Pour a small amount of the chocolate cream through a strainer into the bowl and whisk to combine, avoiding clumps. Pour the remaining chocolate cream mixture through the strainer and whisk to combine.
- Cool completely in the refrigerator (at least 4 hours). Freeze in an ice cream maker. Transfer to an airtight container and put in freezer to harden.
- Notes: DO NOT add more than 1/8 tsp cayenne pepper. The flavor intensifies as it freezes in the ice cream maker. If you don't have 1/8 tsp, use 1/4 tsp and remove half the cayenne.
- Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the cream mixture that will sit in the "bath"). Stir frequently.
ICE CREAM WITH MEXICAN CHOCOLATE
Mexican dessert by request from Latin American Cooking. (Several hours chill time in the freezer or use an ice cream maker)
Provided by Derf2440
Categories Frozen Desserts
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put the eggs in a bowl and whisk them with an electric whisk unti they are thick, pale and fluffy.
- Gradually whisk in the sugar.
- Melt the chocolate in a heavy based saucepan over a low heat, then add it to the egg mixture and mix thouroughly.
- Whisk in the cream, then stir in the milk, a little at a time.
- Cool mixture, then chill.
- Pour the mixture into an ice cream maker and churn until thick.
- OR freeze it in a shallow plastic box in the fast freeze section of the freezer for several hours, until ice crystals have begun to form around edges.
- Process to break up the ice crystals, then freeze again.
- To serve, decorate with chocolate curls.
Nutrition Facts : Calories 635.5, Fat 45.8, SaturatedFat 27.4, Cholesterol 250.2, Sodium 103.4, Carbohydrate 52.7, Fiber 1.1, Sugar 45, Protein 8.2
MEXICAN CHOCOLATE ICE CREAM
Categories Milk/Cream Chocolate Egg Dessert Kid-Friendly Frozen Dessert Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 qt
Number Of Ingredients 7
Steps:
- Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate and half-and-half and bring to a boil over moderate heat, whisking. Remove from heat.
- Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.
More about "ice cream with mexican chocolate recipes"
NO CHURN MEXICAN CHOCOLATE COCONUT ICE CREAM
From isabeleats.com
10 BEST MEXICAN ICE-CREAMS (WITH RECIPES) TO KEEP YOU …
From mexicancandy.org
MEXICAN CHOCOLATE ICE CREAM - AMANDA'S COOKIN'
From amandascookin.com
NO-CHURN BUCKEYE ICE CREAM RECIPE - FOOD NETWORK
From foodnetwork.com
Author Emily Weinberger for Food Network KitchenSteps 8Difficulty Easy
NO-CHURN CHOCOLATE ICE CREAM RECIPE - FOODANDWINE.COM
From foodandwine.com
MEXICAN CHOCOLATE ICE-CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
EASY MEXICAN CHOCOLATE NO-CHURN ICE CREAM
From realthekitchenandbeyond.com
RECIPE: MEXICAN CHOCOLATE AND ALMOND ICE CREAM | KITCHN
From thekitchn.com
SALTY PRETZEL BANANA PUDDING ICE CREAM CAKE CAKE.
From halfbakedharvest.com
17 AUTHENTIC MEXICAN BREAD RECIPES TO MAKE AND TRY
From allnutritious.com
ZABAR’S CHOCOLATE CARAMEL MATZO ICE CREAM RECIPE | SAVEUR
From saveur.com
CHOCOLATE-BANANA (VEGAN) ICE CREAM RECIPE - TASTING TABLE
From tastingtable.com
MEXICAN HOT CHOCOLATE ICE CREAM RECIPE ON FOOD52
From food52.com
MEXICAN CHOCOLATE ICE CREAM RECIPE | RECIPES.NET
From recipes.net
MEXICAN ICE CREAM - PRINCESS PINKY GIRL
From princesspinkygirl.com
MEXICAN CHOCOLATE ICE CREAM WITH CAYENNE | FRONTIER COOP
From frontiercoop.com
RICK BAYLESSICES AND ICE CREAMS ARCHIVES - RICK BAYLESS
From rickbayless.com
ICE CREAM CAKE RECIPES - BETTYCROCKER.COM
From bettycrocker.com
MEXICAN CHOCOLATE CHAMPURRADO ICE CREAM - RICK BAYLESS
From rickbayless.com
AVOCADO MINT ICE CREAM WITH CHOCOLATE CHIPS RECIPE | EAT SMARTER …
From eatsmarter.com
15 BEST CAMPING COCKTAILS - EASY COCKTAIL RECIPES FOR CAMPING
From delish.com
NUTELLA ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
HOW TO MAKE COCONUT ICE CREAM [VEGAN AND DAIRY-FREE] - TASTE …
From tasteofhome.com
MEXICAN ICE CREAM (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN HOT CHOCOLATE ICE CREAM SANDWICHES
From icecream.com
ORANGE CREAMSICLE ICE CREAM - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
CHOCOLATE AND COCONUT SPICED SELF-SAUCING PUDDING
From splendidtable.org
MEXICAN CHOCOLATE ICE CREAM PIE - SOUTHERN KISSED
From southernkissed.com
THESE FROZEN RASPBERRY AND CHOCOLATE SNACKS ARE A VIRAL HIT
From tasteofhome.com
MEXICAN CHOCOLATE ICE CREAM RECIPE - FOOD.COM
From food.com
SKILLET STRAWBERRY COBBLER WITH VANILLA ICE CREAM BY MAMA STEPH
From kltv.com
MEXICAN CHOCOLATE NICE CREAM - FORKS OVER KNIVES
From forksoverknives.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love