Why do we have to wait for winter to enjoy the sweet flavor of a favorite Mexican hot beverage, Champurrado? In the heat of summer, it’s all about homemade ice cream in our household. Inspired by the thick hot chocolate drink, we developed this recipe for homemade Champurrado Ice Cream, a creamy, rich delight that carries with it all the delicious notes of the favorite Mexican beverage: chocolate, cinnamon, piloncillo, masa, and cream.
CHAMPURRADO ICE CREAM
Time: 20 minutes plus several hours’ cooling, chilling and freezing
Ice Cream Base Ingredients:
2 cups heavy cream
1 cup whole milk
⅔ Cup sugar
⅛ Teaspoon fine sea salt
6 large egg yolks
½ cup masa harina mixed with 1/3 cup hot water
2 cups whole milk
1 (3-inch) piece canela (cinnamon stick)
3 ounces Mexican chocolate tablet
1 piloncillo cone, chopped otherwise it will take a good 10-15 minutes to dissolve
1 teaspoon molasses
1 star anise
Instructions for Champurrado base
For the Ice Cream:
Yield: About 1 1/2 pints
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