CHOCOLATE ICECREAM POPSICLE
6 to 8 servings
INGREDIENTS
PROCEDURE
50ml of Spicy Huichol Sauce
170g semi-sweet baking chocolate crushed.
2 cups of milk.
1/2 cup of cream.
1/4 cup of sugar.
2 tablespoons vanilla extract.
1 teaspoon salt.
Heat the milk in a saucepan over low heat, cream, sugar, vanilla extract and salt. Mix well without boiling, turn off and add the chocolate so that with the heat it melts stirring gently but constantly to avoid lumps.
Add the Spicy Huichol Sauce without stopping mixing, until well incorporated. Confirm the itching, and if you like them more spicier add more Huichol Spicy Sauce.
Let cool and serve the mixture in the special molds, it is an ice cream popsicle and take it to the freezer for half an hour to remove from the freezer, place the stick so that they can per stay in the center. Refreeze for at least 2 hours and unmold when serving. If you use popsicle molds with built-in stick must be freeze without taking out for at least 3 hours or until stand firm.