MEXICAN CHOCOLATE ICE CREAM

MEXICAN CHOCOLATE ICE CREAM
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Ingredients

30 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
3 tablets of Mexican chocolate
1/4 Cup sugar
1 1/2 Tbsp. vanilla extract

Method of Preparation

  1. Place sour cream, chocolate and sugar in a saucepan over medium heat. Whisk until chocolate is fully incorporated and sugar is melted, about 15-20 minutes
  2. Place mixture in a blender. Remove center of blender lid, and place a kitchen towel over the opening. Blend for 1-2 minutes.
  3. Strain mixture into a bowl. Place this bowl into a bigger bowl with ice water. Whisk mixture occasionally to speed up the cooling process. After about 20 minutes, or when the mixture has cooled to at least room temperature, whisk in vanilla. Cover mixture with plastic wrap, and place in the refrigerator for at least 2 hours.
  4. Place mixture in ice cream machine, and follow manufacturer’s instructions.
  5. Transfer finished ice cream in an airtight container. Place in freezer for at least 4 hours or overnight.
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