Mezcal Mexican chocolate ice cream

Chocolate, cinnamon, a pinch of chili and smoky mezcal. 21+.

You need

• 1 cup heavy cream
• ½ cup whole milk
• ⅓ cup sugar
• 3 tbsp cocoa powder
• 1 tsp cinnamon
• Pinch of cayenne
• Pinch of salt
• 3 tbsp mezcal

Steps

1. Whisk the sugar, cocoa, cinnamon, cayenne and salt into the milk until smooth, then whisk in the cream. Chill 1 hour.
2. Stir the mezcal into the cold base. Pour into the pint (base closed).
3. Lid on. Freeze flat for 24 hours. Boozy bases freeze a little softer; that's normal.
4. Press Scoop, then Ice Cream.
5. Too soft? Lid on and back in the freezer for 1–2 hours, then Re-spin.

Strength: About 3.6% ABV, similar to a light beer. See our guide to alcohol in the Creami.

Adults only: Contains alcohol that isn't cooked off. Not for kids, pregnancy, or anyone who shouldn't drink.

🌿 Make it healthier: Use whole milk for half the cream.

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