Mexican Spiced Chocolate Ice Cream


2/3 cup white sugar

1/2 cup unsweetened cocoa powder

3 egg yolks, beaten (pasteurized if you prefer)

2 2/3 cups heavy cream

1 teaspoon chili powder

1/2 teaspoon cinnamon


In a stand mixer, stir together sugar, cocoa, chili powder and cinnamon. Add egg yolks and blend on low. With the mixer remaining on low, add cream a little at a time. Once all cream is incorporated, continue to mix until soft peaks are formed. Chill mixture in refrigerator for roughly half an hour.
When ready pour cream mixture into the ice cream maker. Freeze according to manufacturer’s instructions.
Pour ice cream into a suitable freezing container and allow to freeze until set hard.

Recipe Credit: Cherry Tea Cakes

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