Yield: Yields about 1 quart.
This chocolate ice cream has a distinctive, almost roasty flavor. You can substitute semisweet chocolate for the Mexican chocolate, increasing the sugar to 3/4 cup and adding a scant 1/2 tsp. ground cinnamon (preferably Ceylon) along with the chocolate. If you can’t find dulce de leche, make your own as described below.
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To make your own dulce de leche: In a saucepan, combine one 14- or 14-1/2-oz. can of sweetened condensed milk with 1/4 tsp. pure vanilla extract. Simmer very gently, stirring frequently, until very thick and golden brown (it may get lumpy but will eventually smooth out), about 20 minutes. The caramel keeps in the refrigerator for at least a week.
WOW! This was incredibly rich and creamy! and velvety on the tongue! it only took about 50% of overrun or air addition. that made it a thicker finished Ice Cream. This is better than ANY ice cream available in the store. A friend FROM Mexico gave it thumbs up so it works in authenticity, SO wonderful! I don't think I'll be buying ice cream from ANY source in the future.
Wonderful flavor. We used Ibarra chocolate and it did create a hint of graininess in the ice cream (more in the appearance than in the texture), but overall a very nice flavor.
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