The cocoa has two types of cinnamon, plus vanilla. Mmmm. Think about that for a few seconds. I'll wait.
It's not hot chocolate weather, so I decided to make ice cream. You probably saw that coming, huh?
This is how it happened:
Mexican Chocolate Ice Cream
2 cups half-and-half
1 large egg
4 egg yolks
3/4 cup sugar
1/2 teaspoon salt
1/4 cup Mexican cocoa
1 cup whole milk
1 tablespoon vanilla extract
Combine half-and-half, egg and egg yolks, sugar, salt, and cocoa in a heavy-bottomed saucepan. Whisk to combine. Cook on medium-low heat, stirring constantly, until the mixture thickens - you'll feel it as you're stirring.
If you run your finger across the back of the spoon, the line should remain with sharp edges.
Yes, I know that usually you'd temper the eggs, but if you heat slowly, you won't scramble the eggs.
Turn off the heat, add the milk and vanilla, and stir to combine.
Strain the mixture through a fine-mesh strainer into a storage container - this will catch any eggy bits or possible lumpy bits of cocoa powder. Chill the mixture well, then churn in your ice cream maker according to the manufacturer's directions.
Transfer to a storage container and freeze until firm.
Serve. Eat. Yum.