Mayan Chocolate Frozen Custard

A decadent frozen chocolate dessert with a hint warming spice.

  • Prep time: 15 min
  • Makes: 10
  • Cook time: 60-75 min

Nutritional Information


  • Calories 630
  • Fat 49 g
  • Saturated Fat 29 g
  • Cholesterol 315 mg
  • Carbohydrate 41 g
  • Fiber 4 g
  • Sugars 31 g
  • Protein 9 g
  • Sodium 300 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


4 cups (1 lt)
35% cream, divided
2 cups (500 ml)
whole milk
large orange, zest removed in long strips
1 Tbsp. (15 ml)
ground cinnamon
1 generous pinch
Cayenne pepper
1 pinch
Chipotle powder
1 cup (250 ml)
1 tsp. (5 ml)
½ tsp. (2.5 ml)
instant espresso powder
7 oz. (192 g)
Prestige Frozen Egg Yolks, thawed (12 egg yolks)
½ Cup (125 ml)
unsweetened cocoa powder
8 oz. (225 g)
bittersweet or semi-sweet chocolate, finely chopped
2 tsp. (10 ml)
vanilla extract
¼ Cup (60 ml)
orange or coffee flavoured liqueur (optional)


  1. In a medium saucepan, warm 2 cups cream and the milk until steaming, but not simmering. Add salt, sugar and espresso powder and gently stir to fully dissolve. Using a vegetable peeler, remove the zest of the orange in long strips directly over the steaming milk. Add cinnamon, cayenne and chipotle powders. Cover and allow to steep for 30 minutes off the heat. Strain with a fine mesh strainer to remove the orange zest.
  2. In a large bowl, measure the egg yolks and lightly whisk until smooth.
  3. Return the steeped and strained milk mixture in the pot, and warm again to steaming. Remove from the heat and slowly add the warmed milk mixture a small amount at a time into the egg yolks while constantly whisking, until fully incorporated.
  4. Meanwhile, warm the remaining 2 cups of cream in a pot or microwave, but do not boil.
  5. Using a rubber spatula, scrape the egg and milk mixture back into the pot, and heat on medium, constantly stirring/scraping over the bottom of the pot until it thickens. The mixture should coat the side of the spatula and you should be able to draw a line with your finger that doesn’t run.
  6. Remove from heat and gently whisk in the cocoa powder, followed by the finely chopped chocolate. Stir until chocolate is fully melted and incorporated. Add vanilla and remaining 2 cups of warmed cream, and fully combine.
  7. Pour spiced chocolate custard into a clean container, and place a layer of plastic wrap directly on the surface, so that a skin doesn’t form. Cover with a lid and refrigerate until fully chilled, or overnight.
  8. Churn per instructions of the ice cream machine you use. Remove from the machine and firm up in the freezer for 30 minutes before serving


  • If you are planning to eat the ice cream beyond the day you churn it, add the liqueur just before freezing. This will help prevent the ice cream from getting too firm or icy when stored in the freezer.

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