Mole Negro Ice Cream with Candied Pepitas

A unique and decadent ice cream infused with the rich, complex flavors of mole negro, complemented by the crunchy sweetness of candied pepitas.

Prep Time

20 minutes

Total Time

55 minutes

Calories

495 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.95/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

2cupsHeavy Cream

£3.50

1cupWhole Milk

£0.60

0.8cupGranulated Sugar

£0.30

6Egg Yolks(Large, separated)

£2.00

0.3cupMole Negro Paste(High-quality, prepared mole negro paste. Adjust to taste.)

£3.00

1teaspoonVanilla Extract

£0.25

0.5cupPepitas (Pumpkin Seeds)(Raw, unsalted)

£1.75

0.3cupSugar(For candied pepitas)

£0.30

2tablespoonsWater(For candied pepitas)

0.1teaspoonPinch of Salt(For candied pepitas)

Total Cost

£11.70

£1.95 per serving

Instructions

1.
**Make the Candied Pepitas:** Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2.
In a saucepan, combine pepitas, sugar, water, and salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture begins to simmer.
3.
Continue to cook, stirring frequently, until the water evaporates and the sugar crystallizes around the pepitas, about 5-7 minutes. Be careful not to burn the sugar.
4.
Spread the candied pepitas in a single layer on the prepared baking sheet. Bake for 5-7 minutes, or until lightly golden brown. Let cool completely. Break apart any large clumps.
5.
**Make the Ice Cream Base:** In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring until sugar dissolves and the mixture is steaming but not boiling.
6.
In a separate bowl, whisk together the egg yolks. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling.
7.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 8-10 minutes). Do not boil.
8.
Remove from heat and stir in the mole negro paste and vanilla extract until well combined. The mixture should be smooth.
9.
Strain the ice cream base through a fine-mesh sieve into a clean bowl. This will remove any cooked egg particles and ensure a smooth texture.
10.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the ice cream base. This prevents a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to chill completely.
11.
Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.
12.
Once churned to a soft-serve consistency, gently fold in about half of the candied pepitas.
13.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden completely.
14.
Serve the ice cream in bowls or cones, topped with the remaining candied pepitas.

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My Notes

Nutrition Information

Nutrition per serving (150g)

495 kcal / 2071 kJ

Carbs

41g

16% of RDA

Fat

35g

50% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

38 g

42% of RDA

Sodium

60 mg

3% of RDA

Saturated Fat

21 g

105% of RDA

Chef's Tips

For a richer flavor, use a high-quality, homemade mole negro paste if available.

If you don't have an ice cream maker, you can try the no-churn method. Pour the chilled ice cream base into a freezer-safe container and freeze for 30 minutes. Then, whisk vigorously to break up any ice crystals. Repeat this process every 30 minutes for 2-3 hours, or until the ice cream is frozen to your desired consistency. Fold in the candied pepitas after the final whisking.

The amount of mole negro paste can be adjusted to your taste preference. Start with a smaller amount and add more until you achieve the desired flavor intensity.

Store leftover candied pepitas in an airtight container at room temperature for up to a week.

Cooking Equipment

Saucepan

Ice Cream Maker

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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