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.
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.
MEXICAN ICE CREAM
"I made this ice cream for my grandma and her friends and they said it was so good." This simple, flavorful dessert is a perfect way to get kids involved in the kitchen. -Ben Phipps, Lima, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place four 1/2-cup scoops of ice cream on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm., In a shallow bowl, combine the cornflake crumbs, sugar and cinnamon. Roll ice cream in crumb mixture to coat. Freeze until serving. Drizzle each serving with 1 tablespoon honey.
Nutrition Facts : Calories 266 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 79mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.
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.
More about "mexican chocolate ice cream recipes"
MEXICAN CHOCOLATE ICE CREAM - BEAUTIFUL LIFE AND HOME
From icecreaminspiration.com
4.6/5 (8)Total Time 2 hrs 50 minsCategory Ice CreamCalories 343 per serving
- 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).
MEXICAN CHOCOLATE ICE CREAM • LOVE FROM THE OVEN
From lovefromtheoven.com
5/5 (2)Estimated Reading Time 3 mins
MEXICAN CHOCOLATE ICE CREAM PIE - SOUTHERN KISSED
From southernkissed.com
RECIPE: MEXICAN CHOCOLATE AND ALMOND ICE CREAM
From thekitchn.com
MEXICAN CHOCOLATE ICE CREAM
From amandascookin.com
MEXICAN CHOCOLATE ICE CREAM - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
Reviews 5Servings 1Cuisine MexicanCategory Ice Cream + Frozen
MEXICAN CHOCOLATE NICE CREAM
From forksoverknives.com
VEGAN MEXICAN CHOCOLATE ICE CREAM RECIPE | ELANA'S PANTRY
From elanaspantry.com
AT HIGHLAND PARK'S AMIGO AMORE, WHY CHOOSE BETWEEN ITALIAN AND …
From latimes.com
ICE CREAM PIE CUPS RECIPE
From pillsbury.com
CHOCOLATE DIP ICE CREAM COOKIE SANDWICHES RECIPE - BBC FOOD
From bbc.co.uk
HäAGEN-DAZS® MEXICAN HOT CHOCOLATE ICE CREAM SANDWICHES
From icecream.com
MEXICAN HOT CHOCOLATE ICE CREAM RECIPE ON FOOD52
From food52.com
MEXICAN CHOCOLATE ICE CREAM RECIPE
From epicurious.com
MEXICAN CHOCOLATE ICE CREAM CAKE WITH ORANGE MERINGUE
From bonappetit.com
EASY MEXICAN CHOCOLATE NO-CHURN ICE CREAM
From realthekitchenandbeyond.com
MEXICAN CHOCOLATE ICE-CREAM PIE RECIPE
From myrecipes.com
MEXICAN STYLE CHOCOLATE ICE CREAM
From cuisinart.com
BANANA ICE CREAM (1 INGREDIENT!)
From wholesomeyum.com
MEXICAN CHOCOLATE CHAMPURRADO ICE CREAM - RICK BAYLESS
From rickbayless.com
YOUR FAVORITE GROCERY STORE ICE CREAM ISN'T ACTUALLY ICE CREAM
From allrecipes.com
MEXICAN CHOCOLATE ICE CREAM RECIPE
From recipes.net
LOCAL COUPLE’S FIRST DATE LED TO OPENING ICE CREAM SHOP AT CAMP …
From news.yahoo.com
10 BEST MEXICAN ICE-CREAMS (WITH RECIPES) TO KEEP YOU COOL THIS …
From mexicancandy.org
#course #main-ingredient #cuisine #preparation #north-american #desserts #eggs-dairy #mexican #refrigerator #frozen-desserts #chocolate #freezer #stove-top #dietary #equipment #small-appliance
You'll also love