Today’s high is predicted to match a record high temp of 87 degrees.
I no longer have any concept of winter.
There were a few weeks when we had cold temps in the 40’s and 50’s but it wasn’t too bad. And there were just a few days when temps just dipped below freezing. Unfortunately it wrecked some of our plants but overall our plants fared pretty well when some neighbors lost everything.
Besides that cold spell, things have been comfortable and enjoy able.
Recently, temps have gotten high enough again where we can use the splash pad without feeling too cold as the water dries off of us.
Today we are going to the pool. Woohoo!!!!!!!!
I no longer have a real concept of winter. I keep seeing people post pictures of snow, fires, talking about eating cozy foods like stew and soup so they can enjoy a warm, comforting meal after shoveling and I’m like “WHAT?!?! My windows are open now and I’m tempted to close them to put on the AC!”
So, this recipe is perfect for my cold weathered friends as it’s a hot chocolate base, but perfectly refreshing for us who are spending our days by the pool.
I love hot chocolate!
It’s indulgent and comforting. It feels like luxury in a mug.
I don’t do simple packets of hot chocolate mix, I make hot chocolate from scratch or I doctor up my favorite hot chocolate to make them extra sinful.
My favorite hot chocolate is the Mexican Hot Chocolate that you make with tablets. Sorta spicy, sorta smokey and extra delicious.
This ice cream is smooth, creamy, and really chocolaty with the nicest hint of spice and heat to it as you start making it with the hot chocolate tablets. You’ll never just want a regular bowl of chocolate ice cream again after this ice cream.
Mexican Hot Chocolate Ice Cream
Makes approximately 2 quarts
- 2 Mexican Hot Chocolate Tablets, Abuelita Brand
- 1 Cup Whole Milk
- 1/2 Cup unsweetened cocoa powder
- 2 Cups heavy cream
- 6 large egg yolks
- 1/2 Cup sugar
- 2 teaspoons pure vanilla extract
- pinch of salt
- In a medium sized saucepan, melt the hot chocolate tablets in the milk. Whisk until completely melted. Add the cocoa powder. Cook over medium heat until the cocoa powder is evenly mixed in. Add the heavy cream. Bring the mixture just to a simmer, stirring occasionally. Remove from the heat.
- In a large bowl, or in the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until light and fluffy in texture.
- Temper the cream mixture into the eggs and sugar by gradually adding 1/4 Cup amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder of the mixture to the bowl. Mix well and then return the entire mixture to the saucepan and place over low heat.
- Continue to cook, stirring often, until the mixture thickens and coats the back of a spoon, reaching 170 to 175 degrees F.
- Strain the mixture in a fine mesh sieve into a container and allow to sit at room temperature for 30 minutes.
- Stir in the vanilla extract and pinch of salt.
- Place the uncovered mixture into the refrigerator. Once it is cool enough not to form condensation on a lid/plastic wrap, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour the chilled mixture into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes.
- Remove the ice cream to a storage container. Freeze for another 3 to 4 hours to allow the ice cream to harden.