Para Chuparse Los Dedos Buen Helado or Finger Lickin Good Ice Cream

I know I know it has been like 33 days since I last posted…

BUT, and I don’t really want to point fingers here… buuuuttttttttt… some one else hasn’t posted in like 6,034,050 days… so if any flogging is going to happen it will be HIS heinie that get’s it NOT mine. I have a plethora of excuses. But only one way to make it up to you…

Another installment in the wonderful that is SCOOPAPALOOZA!

Yea another ice cream… I wish I had like oh I don’t know some juicy JERK PORK CHOPS or some GRILLED ONION CITRUS CHICKEN THIGHS to post but I am in a microscopic apartment at the moment, and making rice causes the inside temps to hit 90 in 3.4 seconds and I am afraid the heat will cause the lake to riptide. I wonder if anyone ELSE has some recipes for the aforementioned dishes to post… donno :donno:.

At least this ice cream… where not grill-able comes with some heat…

Mexican Ice cream: Ceylon cinnamon brown sugar ice cream with swirls of dulce de leche and Mexican chocolate flecked with salted chipotle.

That, my friends is my newest warped creation, Mojo Mexican Ice Cream. And yea it is muy caliente y muy fría!

This ice cream is a brown sugar Ceylon cinnamon based cream, with swirls of dulce de leche and Mexican chocolate fudge which is flecked with bits of salted chipotle.

Yes. It is involved. But so very worth it. (Besides if you are like me – you already have cans of dulce in the fridge awaiting its calling so yea half done really…)

Lets start with the base:

2 cups of half and half
1 cup whipping cream
1/2 cup brown sugar
1 heaping tablespoon of Ceylon cinnamon (reserved)

(This cream and half & half base is my go to…)

Combine the half and half, the cream and the brown sugar in a medium sauce pan and cook over medium low heat. Stirring occasionally, bring this mixture to 170°. Remember – do not allow to boil… then remove from heat and let cool slightly. Pour into non reactive, air tight container and let cool in fridge overnight. (Must get to 40°)

Next the Dulce:

If I can teach Elle from Elle’s Kitchen to make Dulce de leche this way anyone can do it. Tho I think she stood just outside the kitchen door with blast shields up…

Take a can of sweetened condensed milk and peel the label off it.

Place the can in a deep pot and cover completely with water. Bring water to a boil and allow to boil, making sure that the can is completely covered at all times with water, for about 90 minutes. If you do it longer you will have a thicker dulce. About three hours produces a dulce that you can slice with a knife and eat like a chunk of cheese… (Gonna faint at the thought.) Regardless it is heaven and it is the easiest thing in the world to make. Albeit a little scary for the inexperienced.

Remove the can from the water and let cool. I HAVE opened the can after about 30 minutes when it was still a little hot to the touch (you do NOT need to in this instance…) I did it slowly. Nothing exploded or sprayed out like hot lava. Bottom line is this. I am not a kitchen safety expert, and definitely not following the OSHA guidelines for dulce surety. AND I KNOW damn well that a bunch of you are going to get all up in my ice cream because THIS IS SO NOT SAFE!!! Yea. Well. Neither is eating all of Jeff’s sour patch kids yet I do it…

So the dulce needs to be cool to add to the ice cream or it will melt. BUT you only want it room temperature. So. Leave the can closed on the counter top till you make the actual ice cream and move on to the fudge…

El Mexican Fudge

8 oz Mexican Chocolate (like Ibarra or Abuelita Marqueta, probably called Mexican hot chocolate so yes, this is NOT bitter chocolate)
1/3 cup butter
2 cups powder sugar
1 cup evaporated milk
1/2 teaspoon vanilla

1 large dried chipotle pepper
Hot water to cover
1/2 t vanilla salt (just salt is fine too)

In a large saucepan, combine the chocolate and butter. Cook and stir over low heat until melted. Slowly add in the sugar and milk. Increase heat to a low boil and cook, stirring constantly, for about 8 – 10 minutes. Remove from heat and add the vanilla.

Take the chipotle and place in a small bowl or cup and just cover with hot water. Add salt and stir to dissolve. When soft, seed and chop into small dice. Return to water. Let sit till needed.

When the chocolate is cooled, divide. Store half in fridge for future topping use. Rinse and drain the chipotle and then add to the reserved half of the chocolate fudge.

Quick note. The dulce and fudge need to be no hotter or colder then room temperature. So if you make them the day before and store in fridge you will need to them to room temperature before layering in the ice cream.

Are you exhausted yet because I am just typing all this…

Ok so – time to get that ice cream maker out of the freezer and the base out of the fridge. And following your manufacturers guidelines, process the cream base. NOW is when you add the Ceylon cinnamon to the cream. While it is slowly becoming ice cream, get out a 32 oz container in which you will store the ice cream for its final freeze. When the cream is finished becoming ice cream, pour a third of it into the storage container. Then pour in a thin (ish) layer of dulce. Add another third of the ice cream and then add the chocolate chipotle fudge in its own naughty layer. Finally top with the rest of the ice cream. Cover and put immediately in the freezer for a MINIMUM of 4 hours, or as I like to refer to it as… torture.

Mexican Ice cream: Ceylon cinnamon brown sugar ice cream with swirls of dulce de leche and Mexican chocolate flecked with salted chipotle.

When serving be sure to scoop all the way down to get to the all the layers.

I accept all forms of flattery & thanks. Go ahead throw money I won’t be offended. ;)

Cooked up by Heather

14 Comments

  1. 1
    Dena
    June 22

    Yuhhh-meeeeee. You never cease to tantalize my taste buds. But now that you mention it, a recipe and a photo of some juicy, scrumptious JERK PORK CHOPS sounds marvelous as well.

    Where oh where would I find that at? Gosh if I don’t see that on here soon, I may have to Google it. :))))))))))))

  2. 2
    June 22

    Blast shields? Try outside! ;) The dulce was freaking incredible–so thank you for that. But I’ll bet it doesn’t even come CLOSE to this ice cream! Everything about it makes me want it NOW.

  3. 3
    June 22

    Swoon!

  4. 4
    June 22

    This is a triple indulgence….cream, dulce de leche and butter. Oh yeah…a little sugar! lol

    Devlishly good.

  5. 5
    June 22

    Oh, this looks amazing. I’ve made Mexican Chocolate ice cream, but it was very different from this. I must try this out one day.

  6. 6
    June 23

    you’ve managed to combine my two favorite ice cream flavors while also incorporating my sugar of choice and a bit of chocolate. bravo, and bravo.

  7. 7
    June 24

    This ice cream is downright insane! The perfect dessert to that pork dinner of which you speak. hint hint.

  8. 8
    June 25

    OH MY!

  9. 9
    June 26

    Good news! Foodista is inviting you to attend this year’s International Food Blogger Conference in Seattle on August 27-29! There also are sponsorships offered that you can take advantage of! For more information, check this page out.

    Hope to see you there! Keep on blogging. :-)

  10. 10
    July 8

    Holy crap–the only thing that could possibly improve on this ice cream would be some crispy churro bits or something. (drool)

    • 10.1
      He Cooks She Cooks
      July 8

      Churros are one of my favorite treats in the world! Every time we go to the Mexican Grocery / Bakery here in town I use my best puppy eyes to get some. You so just kicked this up 13 notches… (Not noches…)

      ~ Heather

  11. 11
    Deanna
    September 3

    Love love love u Heather & Jeff! The most delicious thing on here is the 2 of u!!!! -D

  12. 12
    Hal2
    October 25

    Hi-
    Canned Chipotle (adobo) or dried?
    Thanks in advance.
    hrw

    • 12.1
      Jeff & Heather
      October 25

      Dried. Thanks for your comment. I changed the recipe to reflect this answer.