Mexican Chocolate Ice Cream
(adapted from Heart of the Artichoke by David Tanis)
8 oz Mexican chocolate (equals 2 discs of Mexican chocolate + about 1/4 cup dark chocolate chips)*
1 teaspoon organic ground cinnamon
1/2 cup organic sugar
1/2 teaspoon salt
3 cups whole milk (3.25% homogenized)
Chop the Mexican chocolate as finely as you can and dump it into a medium saucepan, along with the cinnamon, sugar and salt. Pour in the milk and warm until everything is well dissolved, whisking occasionally. Strain the liquid to remove any solids and let the chocolate mixture cool. Place in the fridge for 4 hours or overnight.
Churn the mixture in your ice cream maker for about 20-25 minutes and then transfer to a lidded container to freeze.
멕시칸 초콜렛이 무언인지 배우게 되는 그 순간 언젠가 꼭 만들어 볼테다...
(Source: poppytalk)
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