Mexican Dessert Recipes
Mexican Ice Cream with a Chili Chocolate Sauce
Homemade ice cream is always special and this Mexican ice cream is best made with pure Mexican vanilla if it is available. This creamy, rich ice cream is served in the following recipe with a Mexican chocolate sauce and this is no ordinary chocolate sauce because it is spiced up with ancho chili! You might think chili powder is a strange ingredient to add to a sweet sauce but actually, it is amazing. The flavor of the cool vanilla ice cream and the hot chili-spiced chocolate sauce are total opposites and the combination is really good.
This is a very special recipe to serve your dinner guests after their entree and everybody will love the flavor and texture contrast. The chopped pecans finish this Mexican dessert off perfectly. If you want to make the sauce in advance, you can make it up to two days beforehand and gently warm it up before serving this Mexican ice cream dessert.
You can leave the chili powder out of the chocolate sauce if you like but seriously, it is better with it, even if you halve the amount. Not only does the chili powder give this dessert an authentic Mexican flavor but it adds an incredible dimension to the finished flavor of this dessert, transforming it from a bowl of vanilla ice cream with sauce to a gourmet dessert in a league of its own.
Warm Chocolate Sauce Topped Vanilla Ice Cream with Pecans
Ingredients -
For the Mexican Ice Cream:
1 cup Half & Half
1 teaspoon ground cinnamon
1 tablespoon pure Mexican vanilla extract
1 cup sugar
2 cups heavy cream
6 egg yolks
1 split Mexican vanilla bean
For the Chili Chocolate Sauce:
1 cup semisweet chocolate chips
¾ cup heavy cream
½ teaspoon pure Mexican vanilla extract
½ teaspoon pure ancho chili powder
½ teaspoon ground cinnamon
6 oz chopped pecans, for garnish
Preparation:
Scrape the seeds out of the vanilla bean and put both the bean and seeds in a saucepan with the Half & Half, ½ cup of the sugar and the heavy cream.
Warm it gently until the sugar dissolves.
Put the rest of the sugar in a bowl with the egg yolks and beat the mixture until it is pale yellow and thick.
Add ½ cup of the cream mixture to the egg yolks and beat well.
Add the rest of the cream mixture, beating all the time.
Transfer this mixture back to the pan and cook it until it thickens, stirring it as you go.
Do not let the mixture curdle or get too thick. Strain it through a sieve and take out the vanilla bean.
Scrape out the pod and stir this into the warm mixture.
Add more vanilla extract to taste.
Transfer the mixture into an ice cream maker and follow the manufacturer's instructions to finish the process.
Bring the heavy cream to a simmer in a pan to make the sauce and add the chili powder and cinnamon.
Add the vanilla extract and chocolate chips and remove from the heat.
Let the sauce stand for a minute, then whisk it.
Pour the warm sauce over the ice cream and decorate with the chopped pecans.
(Serves 6)
Photo Description:
This mouthwatering Mexican ice cream dessert combines homemade vanilla ice cream with a hot, chili-flavored chocolate sauce. The chopped pecans finish the dish off perfectly, adding color and crunch. If you are looking for unusual Mexican dessert recipes, you will enjoy making this one. The cold ice cream and hot sauce complement one another and this is such a simple dessert to make. If you don't have an ice cream maker you might want to use store-bought ice cream but do make the chocolate sauce yourself because it is so delicious and the perfect accompaniment to the Mexican ice cream.
