mexican chocolate ice cream with a crumble
17 Wednesday Apr 2013
OH HOW I LOVE ICE CREAM, especially this Mexican chocolate ice cream with a chocolate crumb. The ice cream is so rich and creamy, and I love the cinnamon twist. But the crumb is what puts this over the top for me. I love the textural contrast and the intense cocoa flavor. It’s a magical combination.
I started with the ice cream recipe from my beloved Molly Moon’s and tweaked it just a little bit. The crumb is from Johnny Iuzzini’s Dessert Fourplay cookbook. The crumb is perfect as it was written, so I didn’t change a thing.
Mexican Chocolate Ice Cream
- 7 ounces 70% dark chocolate, coarsely chopped
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- 1 tablespoon glucose
- pinch of kosher salt
- 1 1/2 teaspoons Vietnamese cinnamon
- 1 teaspoon Mexican or Tahitian vanilla
Place chocolate in a medium bowl and set aside. Combine everything except the vanilla in a small saucepan. Cook over medium heat until sugar dissolves. Continue to cook until just before the mixture comes to a boil. Remove mixture from heat and pour over chocolate, let stand for 5 minutes. Whisk the cream and chocolate thoroughly. Make sure there are no specks of chocolate to ensure your ice cream is smooth. Give it a quick whir in the blender if neccesary.
Place mixture in a ziplock bag, and then in an ice bath just like we did for the strawberry ice cream. Let chill for 30 minutes. Pour the mixture into an ice cream maker along with the vanilla and process according to the manufacturer’s directions. It takes about 20-25 minutes in my machine. Transfer the ice cream to a container, place a piece of parchment directly on the top of the ice cream, cover and freeze until firm, about 4 hours.
- 6 1/2 tablespoons unsalted butter, cut into 1/2″ pieces
- 1/3 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 7 tablespoons sugar
- 1/4 teaspoon kosher salt
Heat oven to 375º in a regular oven or 350° in a convection oven. Line a rimmed baking sheet with parchment paper. Sift the cocoa powder, flour, sugar and salt together. I like to use a tamis for sifting. Check it out in action here.
Place the butter in the bowl of a stand mixer fitted with a paddle. Add the cocoa powder mixture to the bowl. Mix at medium speed until well combined, dark brown and big crumbs are formed.
Spread the mixture onto the parchment lined baking sheet, breaking up the biggest crumbs. Bake until crisp, about 20 minutes, rotating the pan halfway through baking. Let cool.
When crumble is cooled, place in food processor and process to fine, even crumbs. Store in an airtight container for up to 1 week,