In a blender, combine the fresh or reconstituted masa with the chocolate, cinnamon, sugar and milk. Blend until smooth. Strain into a medium (4-quart) saucepan, set over medium heat and whisk constantly until the mixture comes to a boil and thickens. Remove from the heat, pour into a bowl, cover and refrigerate until thoroughly cold, 2 hours or longer. (Alternatively, you can stir the mixture over an ice bath to cool it down quickly.)
Stir the cream into the chocolate base, pour into the bowl of your ice cream maker and churn according to the manufacturer’s directions. When the ice cream has thickened to the texture of soft-serve, usually about 20 minutes, scrape it into a freezer container, cover and freeze until firm enough to scoop, usually 3 or 4 hours.
Fabulous recipes Iove Rick Bayless everything!!!
I love ice cream, love hot coco. Today I made a delicious champurrado & was wondering how freezing it & making a frozen champurrado or ice cream would be, didn’t see the results I was looking for till when I reworded my search on google & BAM!! RICK BAYLESS IS ON IT! LOVE WATCHING HIM ON TV WOULD LOVE TO MEET HIM & TRY HIS RESTAURANT IN CHICAGO IF I EVER MAKE IT OUT THEIR ONE DAY
Has anyone tried this with Mexican Crema instead of cream and, if so, do you have a preference for one over the other? Thank you
Can whomever is previewing comments edit my prior question from reference to preference?