Chorizo Ice Cream

Chorizo Ice Cream

Marisol Quinones & Horacio Sanchez -2013 Ivy Tech – Chorizo Contest

Prep Time: 45 min.     

Start to Finish: 3 hours

Yields: 6 Quarts


  • 18 oz. El Popular Chorizo (Original)
  • 6 ½ cup whole milk
  • 6 ½ cup heavy cream
  • 6 cups of sugar
  • 48 egg yolks
  • 6 tsp. salt
  • 6 Tbsp. Lemon Extract


  1. Bring the milk and heavy cream to a simmer in a medium pot over medium-high heat for about 5 minutes. Watch it carefully so it doesn’t boil over. Remove from heat as soon as you see bubbles form.
  2. Meanwhile, beat the eggs, sugar, and salt into a thick paste.
  3. Slowly, steam in the warm milk, and cream mixture while stirring the egg mixture.
  4. Once combined, return everything to the pan and cook over a double boiler.
  5. Add the chorizo and stir gently in an “S” shape, make sure to scrape the bottom of the pan.
  6. The ice cream base is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees.
  7. Set the bowl over an ice water bath.
  8. Stir in the lemon extract.
  9. When cooled, freeze mixture in an ice cream maker according to the manufacturer’s instructions.

Leave a Reply