Chocolate Chili Ice Cream Recipe

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Recipes.net Team May 8, 2020

Bring a little heat, ironically, to ice cream with this spicy dessert recipe.

How To Make Chocolate Chili Ice Cream

A wonderful combination of rich chocolate ice cream base infused with Kahlua and cinnamon, then rounded with the balanced heat to round out the palate from pequin chilies.

  • 9 oz. bittersweet chocolate (fine quality )
  • 2 oz. unsweetened chocolate (chopped)
  • 2 cup heavy cream
  • 1 cup milk
  • 6 large egg yolks
  • 1/3 cup dark brown sugar (firmly packed )
  • 2 tsp. cinnamon
  • 2 tbsp. Kahlua
  • 1/2 tsp. crumbled pequin chilies * (wear rubber gloves*)
  • 1/2 cup blanched whole almonds (toasted, cooled, and chopped)
  1. In a metal bowl set over a pan of barely simmering water, melt 6 oz. bittersweet chocolate and unsweetened chocolate, stirring until the mixture is smooth.
  2. Remove bowl from heat.
  3. In a heavy saucepan, combine cream and milk and bring mixture just to the boiling point.
  4. In a separate bowl, whisk together the egg yolks and brown sugar.
  5. Add yolk/sugar mixture in a steady stream, whisking, to the milk mixture and then return this final mixture back into the pan.
  6. Cook this custard over moderately low heat, stirring, until it reaches 170 F on a thermometer.
  7. Strain through a fine sieve into a holding bowl, and whisk in the melted chocolate, cinnamon and Kahlua.
  8. Let the mixture cool completely and freeze in an ice cream freezer according to manufacturer’s instructions.
  9. Add the remaining 3 oz. of chopped fine bittersweet last few minutes of freezing time.

How To Make Chocolate Chili Ice Cream

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A wonderful combination of rich chocolate ice cream base infused with Kahlua and cinnamon, then rounded with the balanced heat to round out the palate from pequin chilies.

Prep: 20 mins
Freeze Time: 4 hrs
Cook: 15 mins
Total: 4 hrs 35 mins
Serves:
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Ingredients

  • 9 oz. bittersweet chocolate, fine quality
  • 2 oz. unsweetened chocolate, chopped
  • 2 cup heavy cream
  • 1 cup milk
  • 6 large egg yolks
  • 1/3 cup dark brown sugar, firmly packed
  • 2 tsp. cinnamon
  • 2 tbsp. Kahlua
  • 1/2 tsp. crumbled pequin chilies *, wear rubber gloves*
  • 1/2 cup blanched whole almonds, toasted, cooled, and chopped

Instructions

  1. In a metal bowl set over a pan of barely simmering water, melt 6 oz. bittersweet chocolate and unsweetened chocolate, stirring until the mixture is smooth.
  2. Remove bowl from heat.
  3. In a heavy saucepan, combine cream and milk and bring mixture just to the boiling point.
  4. In a separate bowl, whisk together the egg yolks and brown sugar.
  5. Add yolk/sugar mixture in a steady stream, whisking, to the milk mixture and then return this final mixture back into the pan.
  6. Cook this custard over moderately low heat, stirring, until it reaches 170 F on a thermometer.
  7. Strain through a fine sieve into a holding bowl, and whisk in the melted chocolate, cinnamon and Kahlua.
  8. Let the mixture cool completely and freeze in an ice cream freezer according to manufacturer's instructions.
  9. Add the remaining 3 oz. of chopped fine bittersweet last few minutes of freezing time.
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