Helado de Chocolate y Pecanas

Who doesn't love ice cream?! This recipe uses Mexican chocolate, which has so much flavor and is perfect for making ice cream.

On a different note, this video won first place at the Indi.com 2014 Chocolate Challenge Video Contest. We couldn't be more proud!

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Helado de Chocolate y Pecanas /
Mexican Chocolate and Pecan Ice Cream

Makes 6 to 8 servings


  • 6 ounces (1 1/2 cups) pecan halves
  • 9 ounces Mexican chocolate
  • 1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
  • 1 quart half and half
  • 4 egg yolks
  • 1/2 cup sugar


1. Prepare the chocolate-pecan base

• Spread the pecans on a baking sheet
• Heat the oven to 325 degrees and bake the pecans for 10 minutes then let cool to room temperature
• Transfer Mexican chocolate and pecans to a food processor and pulse until mixture resembles a nut butter
• Pour/scrape the mixture into a saucepan then add the cinnamon and half and half; cook over medium heat while stirring thoroughly; right before boiling, turn off the heat; cover and rest for 20 minutes

2. Cook the base mixture

• In a new bowl, mix the egg yolks and sugar until thoroughly combined then pour into the still warm chocolate-pecan mixture
• Cook over low heat while stirring frequently; mixture is done when temperature reaches 175F/80C
• For the best texture, pour the mixture through a fine-mesh sieve into a smaller size steel bowl
• Cool to room temperature; refrigerate for at least 4 hours

3. Freeze mixture into ice cream

• Prepare ice cream according to ice cream manufacturer’s directions
• Freeze mixture in a plastic container with lid for at least 4 hours
• Now enjoy!

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