mexicanfoodporn: Helado de Chocolate Abuelita.  Mexican Chocolate Ice Cream (Abuelita Brand)  Ingredients: 1½ C whole milk 1½ C heavy cream 2 Abuelita tablets, chopped 3 egg yolks, room temperature if possible 2 tbsp sugar 1 tsp vanilla In a small saucepan, melt the chocolate with the milk and cream. Mix until completely melted and warm. In a small mixing bowl, combine the egg yolks, sugar and vanilla. Add about ¼ cup of the warm chocolate mixture to the eggs, stirring constantly. Add another ¼ cup and continue stirring. Now put the warm egg mixture back into the warm chocolate and cook until it begins to thicken up, stirring constantly. When it thickens, strain the mixture into a bowl and refrigerate for at least 3 hours. Transfer it to your ice cream maker and use accordingly. I have got to try this.
Pop-upView Separately

mexicanfoodporn:

Helado de Chocolate Abuelita. 

Mexican Chocolate Ice Cream (Abuelita Brand) 

Ingredients:

1½ C whole milk

1½ C heavy cream

2 Abuelita tablets, chopped

3 egg yolks, room temperature if possible

2 tbsp sugar

1 tsp vanilla

In a small saucepan, melt the chocolate with the milk and cream. Mix until completely melted and warm. In a small mixing bowl, combine the egg yolks, sugar and vanilla. Add about ¼ cup of the warm chocolate mixture to the eggs, stirring constantly. Add another ¼ cup and continue stirring. Now put the warm egg mixture back into the warm chocolate and cook until it begins to thicken up, stirring constantly. When it thickens, strain the mixture into a bowl and refrigerate for at least 3 hours. Transfer it to your ice cream maker and use accordingly.

I have got to try this.

Top