Mayan Chocolate Ice Cream Recipe

Ingredients

1 cup heavy whipping cream

1/2 cup Mayan cacao

1/3 cup powdered sugar

3 cups sugar

1/2 cup flour

1/4 tsp salt

6 1/4 cup whole milk

1/2 vanilla bean, split and scraped

5 eggs, beaten

5 cups whipping cream

Preparation

Mix 1 cup whipping cream, Mayan cacao, and powdered sugar in small sauce pan. Bring to a boil over medium heat, stirring constantly. Remove from heat and cover with lid for 30 minutes.

While the cacao mixture cools, mix sugar, flour, salt, vanilla bean, and milk in a large sauce pan. Heat over medium heat, stirring constantly, until mixture reaches 160 degrees. Mix 1/4 cup hot milk mixture to beaten eggs, then add 1/2 cup hot milk mixture. Return egg mixture and cacao mixture to large sauce pan with the rest of the hot milk mixture and cook until it reaches 170 degrees. Strain mixture through a small strainer and chill for 2 hours. After the mixture is chilled, add whipping cream and freeze according to manufacturer’s instructions.