12 March 2015

Helado de Chocolate Maya

This makes a rather intense, chocolatey ice cream.  The original recipe called for a custard base but that's not my thing so I did a cornstarch one.  This makes a little too much for our 1.5 quart ice cream maker, so divide it into two batches, or you can chill one quart to use the next day and use the rest the same day since it'll chill more quickly since it's a smaller amount.  Then freeze that when there are only a few people around to eat it. I didn't cut the sugar down much for this one because it needs it.

2 cups milk
1 T cornstarch
2 cups crema
3 tablespoons achoite paste
225 grams dark chocolate
1 cup sugar, or to taste
Pinch or more of cayenne
1/4 tsp allspice (or, if you have none, some cinnamon and cloves will do)
1 tablespoon vanilla


Combine 1/4 cup of the milk and the cornstarch in a small bowl.  In a medium pot combine the rest of the milk with the crema and achiote paste and combine it well (you don't have to be fanatic because you'll strain it at the then).  Heat it till it's steaming, then add the rest of the ingredients listed and stir till the chocolate is melted.  Add the cornstarch mix and simmer for a few minutes.  Cool, chill, and freeze.

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