Mayan Cocoa Frozen Custard
- Details
Frozen custard is luscious, silky, and decadent. When it melts, its creamy richness cools you off as you enjoy the explosion of chocolate flavor. In this recipe, we used our Mayan Cocoa which not only makes a tasty drinking chocolate but also a seasoned custard with warm spices like true cinnamon, allspice, anise and ancho chile flake for a kick. To transport us to a chocoholic’s paradise, we melted dark chocolate and swirled cherries into the custard to give brightness. Making ice cream is an experience, and this one will make you guilty of constantly taste testing. Give this base a quick spin in an ice cream machine and enjoy it with a sprinkle of toasted sesame seeds.
Mayan Cocoa Frozen Custard
Ingredients
- 2 cups half and half
- 1 cup milk
- 3 tablespoons agave syrup
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1 cup or 7 ounces dark chocolate chips
- 1/2 cup Mayan Cocoa
- 6 egg yolks
- 1 cup cherries, rough chopped
- 3 tablespoons sesame seeds
Instructions
- In a medium sized saucepan add the half and half, milk, agave, salt and brown sugar. Heat the mixture to a low simmer and add the chocolate chips and take the pan off of the heat.
- Stir the chocolate until completely melted. Once melted vigorously stir in the egg yolks and Mayan Cocoa. Meanwhile have a large bowl with a fine mesh strainer handy and set to the side.
- Place the pan back on the stove and turn it to the lowest setting. To prevent the mixture from curdling and not overheating, whisk the mixture continuously for 5-6 minutes, until the mixture starts to slightly steam and thicken. Take the custard off of the heat once it reaches a runny pudding consistency, immediately pour the custard through the fine mesh strainer and push all of the liquid through using a rubber spatula. Discard the Mayan Cocoa solids.
- Let the custard cool for 2 hours in the fridge. Once completely cooled, spin in the ice cream machine for 25 minutes. Fold the cherries in before freezing frozen this custard overnight, evenly distributing the cherries into the custard. Serve custard with a sprinkle of toasted sesame seeds for crunch.
Mayan Cocoa Pumpkin Bark
It’s no secret that nuts and chocolate are a delicious pairing, and we never tire of finding new ways to combine them. In this pumpkin bark, toasted pumpkin seeds take center stage with dark chocolate, Mayan …
Cedar Plank Za’atar Salmon
Who doesn’t love a recipe with only a few ingredients but a TON of flavor? This salmon is bold, smoky, flaky, and delicious. Enjoy it hot and fresh off of the plank or the next …
Ranch Broccoli Salad
Ranch Seasoning is a summer favorite, and whether you like it as a dressing or a dipping sauce best, there is no substitute. In this salad, we chopped the classic crudité and dressed it with …
General Tso’s Chicken
General Tso’s Chicken is very popular in the United States, but is usually pretty sweet. This authentic version from our March 2017 Cookbook Club selection Phoenix Claws & Jade Trees by Kian Lam Kho is …
Fresh Herb Falafel
When we sat down to begin planning for next month’s World Spice Cookbook Club, this recipe immediately jumped off the page as one we had to try. Truly well executed falafel is a revelation to …
Leave a Comment