In Mexican hot chocolate, unsweetened cocoa is usually laced with vanilla, cinnamon, and almond flavors to make a fragrant chocolate drink. In this recipe, the espresso and cocoa combine to make a mocha ice cream with a cinnamon twist. Follow this recipe from A Pastry Affair to make your own Mexican cocoa or use a mix like Azteca D’Oro, which is readily available in grocery stores (at least in California).
Mexican Mocha Gelato
Yields 2 pints
2 cups whole milk
1/4 teaspoon vanilla extract
1 cup espresso or strong coffee
1 teaspoon coffee extract
4 tablespoons Azteca D’Oro Mexican Spiced Cocoa or other Mexican cocoa mix (available at grocery stores)
4 egg yolks
1/2 cups sugar
1 cup heavy cream
Kahlua, to taste
Prepare an ice bath by putting ice and water in a large bowl and nesting a smaller metal bowl (one that will hold at least 2 quarts) inside it. Set a mesh strainer over the top.
In a medium saucepan, heat the milk, vanilla extract, and espresso, just below boiling point. Stir until cocoa is well mixed. Set aside.
In a heat-resistant bowl, beat egg yolks and sugar until creamy. Temper the egg mixture by gradually whisking in about half of the warm milk/espresso mixture, stirring constantly. Pour the resulting egg/milk mixture back in the sauce pan, whisking constantly, and place over gentle heat. Cook until the mixture thickens enough to coat the back of a wooden spoon or spatula. Do not allow mixture to boil or it will curdle.
Remove from heat and immediately pour the custard, through the strainer, into the smaller bowl nested in the ice bath. Stir occasionally until cool. Stir in the heavy cream and add Kahlua, to taste. Chill thoroughly, in a covered container, preferably overnight.
Freeze in your ice cream maker according to the manufacturer’s instructions.