Mexican Chocolate Ice Cream

Mexican Chocolate Ice Cream

Mexican Chocolate Ice Cream

This Mexican Hot Chocolate ice cream is so good. In fact, I think it is currently my favorite ice cream flavor. No. I’m sure it’s my favorite. I was craving ice cream and was deciding between vanilla or chocolate ice cream. I then went to my “Ice Cream Recipes” bookmark on my computer and saw “Mexican Chocolate Ice Cream” from Simply Recipes.

Mexican Chocolate Ice CreamFortunately, I had some Ibarra chocolate leftover from a big batch of Mole I’d made for my girlfriend when she came over to visit.

Mexican Chocolate Ice CreamThis Mexican Chocolate Ice Cream recipe calls for 6 egg yolks, so I will have to eat this yummy stuff sparingly. I didn’t have anymore heavy cream, so I used half-n-half instead. The Mexican Chocolate Ice Cream still came out very creamy and perfect. I don’t think I’ll ever use heavy cream in my ice cream recipes again since it’s slightly lower in fat and still yields great results.

Mexican Chocolate Ice CreamIf you don’t have Ibarra or any other type of Mexican chocolate, you can substitute Mexican or regular cinnamon with your favorite chocolate. I couldn’t taste the cayenne or the instant coffee, but I’m sure it added to the intensity of the flavor. Please try out this great Mexican Chocolate Ice Cream recipe very soon.

Don’t forget to check cout a plethora of other ice cream flavors such as vanilla bean, vanilla bean with brown sugar, espresso, milk chocolate, gelato al limone, chocolate chip cookie dough, coffee, double chocolate toffee, mint chocolate chip (w/extract), and Mint Oreo Ice Cream! Top ice cream with hot fudge (new recipe coming up for hot fudge without corn syrup!) or dulce de leche!

Mexican Chocolate Ice Cream

  • 1 cup heavy whipping cream (I used half-n-half)
  • another 1 cup heavy whipping cream (I used half-n-half)
  • 1/4 cup cocoa powder
  • 1 disk and 2 triangles of Ibarra (or 4 ounces bittersweet or semi-sweet chocolate)
  • 1 cup whole milk
  • 1/2 cup sugar
  • (2 teaspoons cinnamon (ONLY if NOT using Ibarra))
  • Pinch salt
  • Pinch cayenne
  • Pinch espresso powder or instant coffee (I used the latter)
  • 6 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 Tbsp brandy (I did not use this, and the ice cream remained “scoopable”)

Heat one cup of cream in a small saucepan (1 qt). Whisk in cocoa powder. Bring to a simmer. Whisk until cocoa powder is well incorporated. Remove pot from heat. Stir in chocolate until completely incorporate.

Put mixture into a metal bowl and add the remaining cup of cream. Set that bowl over a larger bowl half-filled with ice water to help cool it down. Place a mesh sieve over the bowl with the chocolate mixture.

Put one cup of milk, the sugar, cinnamon, salt, cayenne, espresso powder (or instant coffee) into a saucepan and heat until steamy (not boiling), stirring to incorporate the spices and dissolve the sugar. Place egg yolks in a medium sized bowl. Slowly pour the heated milk and mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the heated milk, but not cooked by it. Use a rubber spatula to scrape the warmed egg yolks back into the saucepan.

Stir the milk egg mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.

As soon as the mixture coats the spoon, remove it from the heat and immediately pour it over the mesh sieve into the bowl of the chocolate cream mixture. Stir into the cream mixture.

Add a teaspoon of vanilla. Let the mixture cool a bit in the ice bath and then chill in the refrigerator until completely chilled, a couple hours or overnight. (Right before churning, add 2 Tbsp of brandy to the mix. This is an optional step, but it will help keep the ice cream from getting too icy if it is stored beyond a day.)

Churn the mixture in your ice cream maker according to the manufacturer’s instructions.

Store ice cream in an airtight container in your freezer for several hours before eating. The ice cream will be quite soft coming out of the ice cream maker, but will continue harden in your freezer. If you store it for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

Makes 1 quart.

Copyright – Memoria James – http://www.mangioeviaggiodasola.com

(Not as) Tall & (Still) Creamy Cheesecake…Again

Check out the Chocolate Mousse Cheesecake I made with the same recipe!

Last weekend I flew to Los Angeles to visit my girlfriend and her two daughters. While my girlfriend is not that crazy about sweets, there is one dessert she likes – cheesecake. Since we would be staying in a hotel, I thought I’d surprise her by making the same cheesecake I always make for her when a kitchen’s available – Tall & Creamy Cheesecake by Dorie Greenspan. In fact, I’ve blogged about this cheesecake before.

Instead of making the cheesecake in my springform pan, I halved the recipe and baked it in a square pan to make cheesecake bars (I didn’t get to make pictures of them because I made them late at night). In order to keep the cheesecake cold, I placed the bars in wax paper, foil, small ziploc bags, and then they were all placed in one big ziploc bag. I then put in a bunch of ice in the big bag and stuffed it in my backpack. After teaching my two classes, I went directly to the airport. I didn’t change out the ice until my layover in Dallas. The guy who filled the bag asked me what I was packing, and I laughingly told him that it was cheesecake, and he raised his eyebrows and smiled.

When I arrived at the hotel, I put more ice in the bag and continued to hide the cheesecake in my backpack. I didn’t want her to know that I had brought it until the kids were gone later that night. When I showed the cheesecake to her, she was pleasantly surprised. I then proceeded to feed her as she comfortably watched television. As usual, she enjoyed the cheesecake very much (as well as other family members who got a taste of the other bars later). After she ate one bar, I tried one. It was so good! It was better than usual. As soon as that taste was planted in my mouth, I thought to myself, “I’m so going to make this cheesecake when I get home.”

As soon as I got back home and stepped into my apartment, I took out the eggs so that they could come to room temperature. I unpacked, rested a bit, and then made the cheesecake. I didn’t get to eat any of it until the next day. While it was very good, it didn’t taste as good as the one I took to LA. Maybe because it wasn’t my own cheesecake haha.

Anyway, this is by far my favorite cheesecake recipe. The texture of the cheesecake is perfect, creamy, and heavenly. Putting it all together is super easy. I almost always half the recipe, but I make the full recipe for the crust, and it’s always more than enough. The only difficult part is waiting for it to cool and refrigerate.

I love the graham cracker crust, so I made sure to make enough to allow them rise up on the sides in the springform pan. I also used my homemade strawberry jam as a topping and made some whipped cream with the leftover cream. It was perfect. If you have never tried this recipe, try it out very soon.

Tall and Creamy Cheesecake

source: Dorie Greenspan, Baking: From My Home to Yours

recipe copied and adapted from Smells Like Home.

Crust

  • 1 3/4 cups graham cracker crumbs
  • 3 tbsp sugar
  • pinch of salt
  • 1/2 stick (4 tbsp) unsalted butter, melted
  1. Butter a 9″ springform pan – choose one that has sides that are 2 3/4″ high (if the sides are lower, you will have cheesecake batter left over) – and wrap the bottom of the pan in a double layer of aluminum foil.
  2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. ( I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs over the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach slightly above or below the midway point on the sides. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)
  3. Center a rack in the oven, preheat the oven to 350 degrees F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake..
  4. Reduce the oven temperature to 325 degrees F.

Cheesecake

  • 2 lbs (four 8oz boxes) cream cheese, at room temperature
  • 1 1/3 cups sugar
  • 1/2 tsp salt
  • 2 tsp pure vanilla extract
  • 4 large eggs, at room temperature
  • 1 1/3 cups sour cream or heavy cream, or a combination of the two
  1. Put a kettle of water on or a very large pot on to boil.
  2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at a medium speed until soft and creamy; about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition – you want a well-aerated batter. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.
  3. Put the foil-wrapped springform pan into a roasting pan that is large enough to hold the pan with some space around it.
  4. Give the batter a few stirs with a rubber spatula , just to make sure that there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower side and have leftover batter, you can bake the batter in a buttered ramekin or a small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into it to come halfway up the sides of the springform pan.
  5. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
  6. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster – be careful, there may be some hot water in the aluminum foil. Let the cheesecake come to room temperature on a cooling rack (about 1 hour).
  7. When the cake is cool, cover the top lightly and refrigerate for at least 4 hours; overnight is better.
  8. At serving time, remove the sides of the springform pan (Greenspan suggests using a hairdryer to do this) and set the cake on a serving platter or leave it on the pan.
Strawberry Jam
adapted from Allrecipes

  • 2 pounds fresh strawberries, hulled
  • 4 cups white sugar
  • 1/4 cup lemon juice
  • 1/2-1 peeled and sliced Granny Smith apple (for natural pectin)

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berries. In a heavy-bottomed saucepan, mix together the strawberries, apple slices, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate (or freeze).

Whipped Cream


1 cup heavy cream
1/4 cup sugar
1 tsp vanilla extract

Beat heavy cream in a chilled bowl with chilled beaters until soft peaks form. Add the sugar and vanilla. Continue to beat until stiff peaks form. Do not overbeat, or you’ll end up with sweet butter and buttermilk.

Copyright – Memoria James – http://www.mangiodasola.com

Two-Hour Focaccia Revisited

When I first started this blog, I made and blogged about this two-hour focaccia. Since then, I have made it a few more times and always have been pleased with it.
Since the photos from the first post do not give this yummy bread justice, I thought I’d take more photos and post about this focaccia again. You may go to my old post to find the recipe and the source of the recipe. I made this along with the Bolognese sauce I’ve made before. The bread was better than the sauce! I love focaccia.
This bread really is good and quick to make. Also, it requires only a few ingredients. The pizza seasoning requires a few more, but it adds great flavor to the focaccia. I never make the bread without it.
Check out other yummy baked goods at Yeastspotting!

**UPDATE** For convenience, I have changed my mind and have decided to post the recipe here as well. Enjoy!

slightly adapted from Joyful Abode

1 1/2 cups of warm (110 degrees Fahrenheit) water
4 tsp active dry yeast
3 1/2 cups AP flour
1 1/4 tsp salt (I use kosher)
3 Tbsp olive oil (you will need about 2-3 more tablespoons later, too)

Dissolve yeast in the warm water. I place the yeast water in the stand mixer. After a few minutes, I place the other ingredients on top, or you can do it separately and then bring them together. Place all-purpose flour, salt, and olive oil on top of the yeast-water in the mixer. Beat it on high for about a 1 to 1.5 minutes. The dough will be sticky. Dip your fingers in olive oil to handle the dough easily. Drizzle your jelly roll pan with some olive oil and brush it all around. Use a cookie sheet with sides or a half-sheet cake pan. Scoop the dough into the pan and pat it around until lightly. Do not expect to fill the pan completely at this point; it will rise and expand. Cover it with PAN-SPRAYED cling wrap (so that the cling wrap won’t stick to the dough), and let it rise for an hour. Meanwhile, preheat your oven to 375 degrees Fahrenheit.

Pizza seasoning: In a small bowl, mix the following together: Parmesan cheese, onion powder, garlic salt, oregano, and basil (or you could use Italian seasoning to replace the oregano and basil). Once your dough has risen, use your fingers to make little holes all over it and poke the dough. Then drizzle it with olive oil and top with your pizza seasoning and rosemary flakes. Stick it in the preheated 375 degree oven for 20-25 minutes.

Copyright – Memoria James – http://www.mangiodasola.com