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Mexican hot chocolate ice cream with dark chocolate sauce

Time 1 hour
Yields Serves 8
Mexican hot chocolate ice cream with dark chocolate sauce
(Los Angeles Times)

Ice cream

1

Chop the chocolate fine. Heat the milk and cream to boiling in a saucepan, then remove the pan from the heat. Add the chopped chocolate. Stir well until dissolved. Let the mixture steep 10 minutes.

2

Whisk the egg yolks to a thick ribbon. Return the cream-chocolate mixture to barely a simmer, then pour over the egg yolks while whisking constantly. Strain the custard and cool.

3

Place in an ice cream maker and freeze according to the manufacturer’s instructions. Chill in the freezer 4 hours before serving.

4

To serve, scoop the ice cream into a mug. Pour the chocolate sauce over it and top with the chopped almonds and a cinnamon stick. (Makes 1 1/2 quarts ice cream.)

Dark chocolate sauce

1

Chop the chocolate fine and place in a 2-quart bowl.

2

Bring the cream, milk and rum to a boil in a heavy-bottomed saucepan. Turn off the heat and cool slightly.

3

Slowly pour the milk-cream mixture into the chopped chocolate, stirring rapidly. Stir until well combined.

4

Stir in the butter until it is completely incorporated. (At this point, the sauce can be refrigerated for up to one month.) Warm slightly to a pourable consistency to serve. (Makes 2 cups.)

Ibarra chocolate from Mexico can be found at Latino markets and specialty stores. This sauce is a dark bittersweet chocolate sauce (if it is too intense, add up to 2 tablespoons of sugar when heating the milk and cream). To make the toasted almonds for topping, toss 1 1/2 cups whole almonds with 2 teaspoons oil and 1 teaspoon salt and bake at 400 degrees about 10 minutes.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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