📖 Instructions

1. First, gently warm the milk and heavy cream in a medium saucepan over medium heat. You don't want it boiling, just a gentle simmer. This helps the chocolate melt smoothly.
2. Next, reduce the heat to low and add the chopped dark chocolate, cocoa powder, cinnamon, and chili powder. Whisk constantly until the chocolate is completely melted and the mixture is smooth and consistent. Be careful not to burn the chocolate!
3. Remove the saucepan from the heat and whisk in the sugar until it's fully dissolved. Taste the mixture and adjust the amount of chili powder to your liking. Remember, you can always add more, but you can't take it away!
4. In a separate bowl, whisk together the egg yolks. This is crucial for creating a rich, creamy texture. Slowly drizzle about one cup of the hot chocolate mixture into the egg yolks, whisking constantly. This tempers the eggs, preventing them from scrambling when added to the hot mixture.
5. Now, pour the tempered egg yolk mixture back into the saucepan with the remaining chocolate mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This usually takes about 3-5 minutes. Don't rush this step; it's key to a smooth, creamy ice cream.
6. Strain the mixture through a fine-mesh sieve into a clean bowl. This removes any potential lumps and ensures a silky-smooth final product. Stir in the vanilla extract.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ice cream base to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to fully meld and the base to chill thoroughly.
8. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
9. Once churned, the ice cream will be soft-serve consistency. Transfer it to an airtight container and freeze for at least 2 hours to harden. This allows the ice cream to fully set up and develop its final texture.
10. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. This makes it easier to scoop and enhances the flavors.
11. Serve your Spicy Mexican Chocolate Ice Cream on its own, or pair it with a sprinkle of cinnamon, a dusting of cocoa powder, or even a drizzle of honey for an extra touch of sweetness. Enjoy the thrill ride!