Amy Monette’s Mexican Hot Chocolate Ice Cream

(Makes about 5 cups)

“This ice cream can be spicy for some, so adjust the cayenne to your personal taste,” Monette says.

1½ cups heavy cream (If you don’t have a cream separator for your goat’s milk, use cow’s cream)

1½ cups milk

1 teaspoon vanilla

1½ teaspoons ground cinnamon

1 to 2 pinches cayenne

⅔ cup granulated sugar, divided

5 large egg yolks

6 ounces bittersweet chocolate, roughly chopped

In a medium saucepan set over medium-low heat, whisk together milk, cream, vanilla, spices, salt, and ⅓ cup sugar. Bring mixture just to boil.

While milk mixture is heating, combine yolks and remaining sugar in medium bowl. Using hand mixer on low speed or whisk, beat until mixture is pale and thick.

Place chopped chocolate in separate mixing bowl.

Once milk mixture has come to slight boil, whisk about ⅓ of hot mixture into yolk mixture. Add another ⅓ of mixture, and then return combined mixture to saucepan. Using wooden spoon, stir mixture constantly over low heat until it thickens slightly and coats back of spoon. This mixture must not boil or yolks will overcook. The process should only take a few minutes.

Pour mixture through fine-mesh strainer into bowl of reserved chocolate; whisk to combine and then bring to room temperature. Cover and refrigerate minimum of 1 to 2 hours and up to overnight.

Process in ice-cream maker to consistency desired.




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