Unleash the Heat: Mayan Chocolate Frozen Custard 🍫🔥

If you think chocolate ice cream can’t get any better, prepare to have your mind blown. Step aside, standard chocolate—there’s a bold, velvety, and irresistibly intoxicating treat in town: Mayan Chocolate Frozen Custard, elevated by the rich, dependable quality of Burnbrae Farms.

This isn't your average scoop. Inspired by ancient Mesoamerican traditions of pairing rich cacao with warming spices, this dessert is ultra-rich, insanely silky, and finishes with a gentle, slow-burning kick of spice that will keep you reaching for "just one more spoon." The secret to that luxurious, spoon-coating texture? Premium Burnbrae Farms Prestige Frozen Egg Yolks!

Why You’ll Fall in Love with This Recipe

• Decadent & Silky: Built on an ultra-rich custard base powered by Burnbrae Farms Prestige Frozen Egg Yolks and 35% heavy cream.

• Complex Flavor Profile: Dark bittersweet chocolate meets bright orange zest, fragrant cinnamon, a touch of espresso, and a subtle fiery blend of cayenne and chipotle powder.

• The Ultimate Churned Treat: Perfect for summer nights when you want something cool, or cozy autumn evenings when you crave a little warmth.

  
  

Quick Stats

• Prep Time: 15 minutes

• Cook/Steep Time: 60–75 minutes

• Yield: 10 generous servings

  
  

🛒 The Ingredients

The Creamy & Spiced Base:

• 2 cups (500 ml) whole milk

• 4 cups (1 L) 35% heavy cream, divided

• 1 large orange (zest removed in long strips)

• 1 Tbsp (15 ml) ground cinnamon

• 1 generous pinch cayenne pepper

• 1 pinch chipotle powder

• ½ tsp (2.5 ml) instant espresso powder (enhances the rich chocolate flavor!)

• 1 cup (250 ml) granulated sugar

• 1 tsp (5 ml) salt

  
  

The Rich Egg Yolks & Chocolate:

• 7 oz (192 g) Burnbrae Farms Prestige Frozen Egg Yolks, thawed (equivalent to 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-flavored liqueur (optional, but highly recommended!)

  
  

👩‍🍳 Step-by-Step Directions

1. Infuse the Aromatics 🍊✨

In a medium saucepan, warm 2 cups of cream and 2 cups of milk over low heat until steaming (do not let it simmer or boil!). Stir in the salt, sugar, and instant espresso powder until completely dissolved.

Using a vegetable peeler, strip long pieces of orange zest directly into the warm milk. Add the cinnamon, cayenne, and chipotle powder. Remove from heat, cover with a lid, and let it steep for 30 minutes. Once steeped, pour through a fine-mesh strainer to remove the orange zest strips.

2. Temper the Burnbrae Farms Yolks 🍳

Measure out your thawed Burnbrae Farms Prestige Frozen Egg Yolks in a large bowl and whisk lightly until smooth.

Return your strained milk mixture to the pot and reheat until steaming. Remove from heat. Slowly pour a thin stream of the warm milk into the egg yolks while whisking continuously. Tempering ensures your custard turns out silky and smooth every single time!

3. Cook to Custard Perfection 🥄

Warm the remaining 2 cups of heavy cream in a separate pot or microwave (keep warm, but do not boil).

Scrape your egg-and-milk custard base back into the saucepan. Heat on medium, stirring and scraping the bottom constantly with a rubber spatula until it thickens.

Pro Tip: Thanks to the rich quality of Burnbrae Farms egg yolks, the custard thickens beautifully! It’s ready when it coats the back of your spatula, and a line drawn with your finger stays clear without running.

4. Chocolate Bliss 🍫

Remove the pan from the heat. Gently whisk in the unsweetened cocoa powder followed by the finely chopped chocolate. Stir until completely melted and smooth. Stir in the vanilla extract and the remaining warmed 2 cups of heavy cream until fully incorporated.

5. The Chill ❄️

Pour your rich, spiced chocolate custard into a clean container. Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Cover and refrigerate until thoroughly chilled (overnight works best!).

6. Churn & Serve 🍨

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer to a container and let it firm up in the freezer for 30 minutes before scooping.

💡 Chef’s Secret Tip for Long Storage

Planning to keep this ice cream in the freezer for a few days? Add ¼ cup of orange or coffee liqueur right before freezing/churning. The alcohol lowers the freezing point, keeping your frozen custard scoopable, smooth, and preventing it from turning icy in storage!

📊 Nutritional Information (Per Serving)

• Calories: 630

• Total Fat: 49 g (Saturated Fat: 29 g)

• Cholesterol: 315 mg

• Sodium: 300 mg

• Carbohydrates: 41 g (Fiber: 4 g, Sugars: 31 g)

• Protein: 9 g