Ibarra Chocolate Ice Cream had been in the back of my mind, on the palate of my imagination, for several days. I needed a break from my mango obsession, and I needed some homemade ice cream. Ibarra, the rich, coarse Mexican chocolate which has served me so well in any recipe calling for chocolate, was once again a winner, making an outstandingly rich chocolate ice cream. This will be my numero uno chocolate ice cream recipe from now on.
Ibarra Chocolate Ice Cream
- 2 cups (480 ml.) raw heavy cream
- 1 cup (240 ml.) raw whole milk
- 8 oz. (225 grams) Ibarra chocolate
- 1/4 teaspoon sea salt
- 2 tablespoon (3 ml.) liqueur or alcohol, such as brandy or vodka
Heat cream and milk over a medium-low heat until it reaches a simmer. Remove from heat.
While milk is heating, soften Ibarra chocolate by placing discs on a plate in a micro-wave oven for 20 seconds, or until soft enough to cut into pieces with a knife.
Put chocolate, salt and 1 1/2 cups of hot milk mixture into a blender. Holding down blender lid very tightly and securely*, blend until chocolate is dissolved, about 20-30 seconds. Pour into a bowl and stir in remainder of hot milk. Refrigerate overnight or until very cold.
Stir in liqueur of your choice and freeze mixture in an ice cream maker, following manufacturer’s instructions. Pack into a container and freeze for at least two hours to ripen — to freeze until firm. If frozen for longer, allow to soften in the refrigerator until soft enough to serve.
The ice cream is done when it forms into a solid mass and is no longer mixed by the turning paddle. This recipe took 25 minutes to freeze in my Cuisinart ice cream machine. After you have made ice cream a few times, your ear will become attuned to the change of the motor sound when the ice cream is too hard to turn the paddle. Using a wooden spoon, remove it from the canister. A metal spoon could scratch the interior. A thin layer of very hard ice cream will remain stuck to the inside. Let it soften at room temperature. Then you get to eat it — the cook’s reward. Immediately wash the interior of the cannister with hot water and soap, dry well and return it to the freezer, ready for your next ice cream attack.
More recipes using Ibarra Chocolate:
Sexy, Chocolate, Chocolate Pumpkin Seed Cookies
Mexican Coconut Macaroons Dipped in Ibarra Chocolate
Chocolate Mousse with Mexican Ibarra Chocolate
Notes:
For the liqueur, I used Grand Marnier, thinking the orange flavor would compliment the chocolate. The Grand Marnier flavor was lost, dominated by the rich Ibarra. Next time, I will use brandy or vodka.
No sugar is used in this recipe because of the high sugar content of Ibarra chocolate.
If you substitute bittersweet chocolate in this recipe, add 1/3 to 1/2 cup (2.25 oz./65 grams to 3.5 oz./80 grams) of sugar, organic of course.
Organic raw milk and cream are always preferable to commercial dairy products. They do not contain growth hormones and antibiotics and have a sweet, fresh flavor.
*Be very careful with hot liquids in a blender. The heat of the liquid can push the lid off the blender, scalding you and making a mess in the kitchen.
Alcohol is added to produce a softer ice cream. It is not necessary, but without it, the ice cream will be firmer.
I use an ice cream maker made by Cuisinart and I highly recommend it.
Cooking in Mexico 