*Mexican Hot Chocolate Ice Cream*
This works perfectly to celebrate the 4th of July, or indeed, any holiday that involves either eating food outside, or eating ice cream. My own invention, modeled after the gorgeous shortbread cookies with a similar name, in Back in the Day Bakery Cookbook.
Whisk together:
1 c. milk
1 c. brown sugar
1/3 c. Dutch or black cocoa
1/2 t. vanilla
1/4 t. almond extract
1/2 t. cinnamon
1/2 t. ground coffee
1/4 t. cayenne (if you are of the Go Big Or Go Home persuasion, you can use 1/2 t.)
When it's reasonably well-blended, stir in:
2 c. cream
Now, freeze it in the ice cream freezer. Have some, and have some more.
This is not a post to read late at night, when one is already hungry. Sounds amazing!
ReplyDeleteI need to pull out the ice cream maker that has been gathering dust in our garage. This sounds so good.
ReplyDeleteSo eager to try this!!!
ReplyDeleteA batch is going right now in my ice cream maker. Read this at lunch today, and bought the ingredients on my way home from work. Can't wait to try it!
ReplyDeleteThank you for sharing. I linked back to you in my most recent post. It was YUM. :) Blessings, Camille
ReplyDelete