A wonderfully rich dark chocolate ice cream with a kick. The large dose of cinnamon and cayenne (more than I've seen in other recipes) adds some interesting warmth to an otherwise familiar flavor. One of my favorites.

This ice cream is scoopable just a minute or so out of the freezer. It is relatively soft and has a slightly chewy texture (probably due to the high amount of cocoa solids). The heat from the cayenne is very pronounced.

Ingredients

https://scoopulator.app/recipes/mexican-chocolate-base-v2-be4f26

• 420g Whole milk
• 320g Heavy cream
• 35g Skim milk powder
• 65g Granulated sugar
• 60g Dextrose
• 25g Fructose
• 100g Dutch-process cocoa (I used Guittard)
• 4g Cinnamon
• 0.8g Cayenne (use less if sensitive to spice)
• 1.4g Salt
• 10g Vanilla extract
• 25g Kahlua (for softness + chocolate boost)
• 1g Guar gum
• 2g Sunflower lecithin

Total: 1,069.2 g

Instructions

Because this recipe uses only guar gum (which hydrates cold) and no egg yolks, there’s no cooking step. A very quick and easy recipe.

1. Mix the dry ingredients: combine sugars, cocoa, cinnamon, cayenne, salt, guar gum, and lecithin
2. Add to the milk: pour the dry mixture into the milk and whisk or blend until fully dissolved.
3. Add the cream and other wet ingredients (kahlua, vanilla extract)
4. Age the base: transfer to a sealed container and chill for at least 4 hours
5. Churn: freeze according to your machine’s instructions
6. Harden: move to the freezer until fully set

Calculations

Ice cream calculator link

• Serving temperature: -15.1C
• Relative sweetness: 15%
• Total Solids: 45.6%
• Total Fat: 14.3%
• Milk Fat: 11.9%
• Sugars: 15%
• MSNF: 8.5%
• Alcohol: 0.8%