79 ice cream mexican Recipes

milk chocolate, chopped, half-and-half, whipping cream, egg yolks, sugar, cinnamon, vanilla, toasted almonds (see note in description) or 1/4 tsp almond extract (see note in description)

granulated sugar, salt, half-and-half, heavy cream, eggs, beaten, vanilla extract, unsweetened chocolate squares, granulated sugar, ground cinnamon

cornstarch, evaporated fat-free milk, strong brewed coffee, semisweet chocolate chips, powdered sugar, ground cinnamon, vanilla extract, vanilla light ice cream, pine nuts, toasted

brewed coffee , for ice cubes, brewed coffee, strong, chilled, cayenne pepper, finely ground, scoop chocolate ice cream , large, kahlua , liquer, cream, garnish, bittersweet chocolate, garnish, chocolate, flaked (garnish ), coffee beans , chocolate, crushed (garnish)

firm firm but ripe bananas, sugar, ground cinnamon, scoops ice cream, coarsely chopped mexican chocolate

eggs, sugar, half-and-half, heavy whipping cream, vanilla (i use mexican for extra flavor)

ears fresh sweet corn, half-and-half, egg yolks, sugar , plus, sugar, heavy cream, evaporated milk, ground cinnamon , preferably mexican cinnamon, orange liqueur , preferably gran torres, fresh lime juice

heavy cream, whole milk, skim milk, unsweetened chocolate, unsweetened cocoa powder, vanilla bean, eggs, sugar, salt, cinnamon, cayenne pepper

sweetened condensed milk, vanilla extract, kahlua, chocolate syrup, whipping cream , whipped (do not use non-dairy whipped topping), cinnamon

whipping cream, water, instant espresso powder, bittersweet chocolate or 8 oz semisweet chocolate, chopped, ground cinnamon, unsalted butter, room temperature, sugar, ground cinnamon, diameter flour tortilla, coffee ice cream, fresh mint sprig (optional)

count) package frozen roll dough , defrosted, according to package directions, caramel candies, each cut into 4 pieces, all-purpose flour, apples, peeled and chopped, caramel ice cream topping = ), lemon juice, melted butter, cinnamon and sugar to taste

half-and-half, sugar, frozen coconut, thawed (preferably young coconut), salt, egg yolks, mexican chocolate sauce , recipe follows, half-and-half, unsalted butter, mexican chocolate, chopped, pure vanilla extract

disk mexican chocolate, chopped, heavy cream, granulated sugar, ground cinnamon, firm, ripe bananas, peeled , halved lengthwise, cut into 4 pieces each, vanilla ice cream, softened , for serving, sweetened shredded coconut , for serving

firm-ripe bananas, unsalted butter, melted and cooled, brown sugar, heavy cream, milk, vanilla bean , halve lengthwise, a 2-by 1/2-inch piece lemon zest, removed with a vegetable peeler, brown sugar, egg yolks, good-quality dark rum such as bacardi black, mexican chocolate* such as ibarra, chopped, half-and-half

best quality whole chocolate milk (this is important for good flavor! i use trader s point organic grassfed or make my own with droste coacoa powder and a bit of brown sugar to taste - just no high fructose corn syrup overly sweetened stuff please!), brown sugar - or white granulated if that is what you have. (once the mixture is frozen, it won tsp taste as sweet as it did unfrozen. trader s point is not too sweet, so i make it a bit sweeter for freezing and i like the flavor of best.), cream cheese, half tsp optional flavor extract or oil (like orange or raspberry or almond or coconut or...), egg, mexican crema , or sour cream, or ceme fraiche

egg yolks, brown sugar, milk, cinnamon sticks, vanilla extract, ground cinnamon, salt, mexican crema (or thinned sour cream), pecan halves

nonfat milk, vanilla bean, canela sticks (mexican soft cinnamon), rice, nonfat dry milk powder, egg yolks, granulated sugar, brown sugar, heavy cream, toasted pecan halves, roughly chopped