Mole Ice Cream Recipe

Prepare the Custard

In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar is dissolved and the mixture is warm but not boiling.

Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks until they are light and frothy. Slowly pour about a cup of the warm cream mixture into the yolks while whisking constantly to temper them.

Combine and Cook

Pour the yolk mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Cool the Base

Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate until chilled.

Mix in Mole Spices

Once the ice cream base is chilled, whisk in the cocoa powder, cinnamon, chili powder, ground cloves, salt, and melted dark chocolate until well combined.

Churn the Ice Cream

Pour the flavored mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze

Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.