Mexican Hot Cocoa Ice Cream
- 2 c. heavy cream
- ¼ c. strongly brewed coffee
- 6 oz. chopped semi-sweet chocolate
- ¾ c. sweetened condensed milk
- ¼ tsp. ground cayenne pepper
- ½ tsp. ground cinnamon
- 1 tsp. vanilla extract
- Pinch of salt
Place the heavy cream into the bowl for your stand mixer or a large bowl to be used with a hand-held mixer. Place the bowl in your refrigerator and chill until ready to use.
Place the coffee and the chocolate in a glass bowl and microwave on high for 1 minutes. Stir well and continue microwaving in 30 second increments until the chocolate is completely melted and incorporated into the coffee. Add the sweetened condensed milk and stir to combine. Add the cayenne, cinnamon, extract, and salt and stir again to combine thoroughly. Set aside.
Using a stand mixer or hand-held mixer, whisk the heavy cream on medium-high speed until soft peaks form. Spoon about a cup of the whipped cream into the chocolate mixer and stir gently to combine. Then carefully add all of the chocolate mixture into the rest of the whipped cream and whisk until the cream and chocolate have been fully incorporated.
Pour the mixture into a large plastic container with a tight-fitting lid. Freeze for at least 6 hours before serving. If desired, allow the ice cream to rest at room temperature for 10 minutes for easier scooping. To add extra flavor, consider sprinkling a bowl of this fun ice cream with additional ground cayenne and/or cinnamon.
- Yields: About 1 ½ quarts
- Preparation Time: 20 minutes plus chilling time