Helado De Mole Poblano Recipe

Prepare the Ice Cream Base

In a saucepan, combine milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm.

In a separate bowl, whisk the egg yolks. Slowly add the warm milk mixture into the yolks while whisking constantly to temper the yolks.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Remove from heat and stir in the mole poblano sauce. Let cool, then refrigerate until chilled.

Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.

Make the Chocolate Sauce

In a saucepan over low heat, combine dark chocolate and heavy cream. Stir until smooth and fully melted. Remove from heat and set aside.

Prepare the Crisps

Preheat the oven to 350°F (175°C). Slice beet and sweet potato thinly using a mandoline or sharp knife.

Toss the slices with olive oil and salt. Spread them out on a baking sheet lined with parchment paper.

Bake for 20-25 minutes or until crispy, flipping halfway through. Allow to cool.

Assemble the Dish

In a serving bowl, drizzle chocolate sauce at the bottom. Add a scoop of mole poblano ice cream on top.

Garnish with roasted beet and sweet potato crisps. Serve immediately.