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.
Prep:
20 mins
Freeze Time:
4 hrs
Cook:
15 mins
Total:
4 hrs 35 mins
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
- 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.
- Remove bowl from heat.
- In a heavy saucepan, combine cream and milk and bring mixture just to the boiling point.
- In a separate bowl, whisk together the egg yolks and brown sugar.
- Add yolk/sugar mixture in a steady stream, whisking, to the milk mixture and then return this final mixture back into the pan.
- Cook this custard over moderately low heat, stirring, until it reaches 170 F on a thermometer.
- Strain through a fine sieve into a holding bowl, and whisk in the melted chocolate, cinnamon and Kahlua.
- Let the mixture cool completely and freeze in an ice cream freezer according to manufacturer's instructions.
- Add the remaining 3 oz. of chopped fine bittersweet last few minutes of freezing time.
Nutrition
- Sugar: 33g
- :
- Calcium: 208mg
- Calories: 779kcal
- Carbohydrates: 48g
- Cholesterol: 311mg
- Fat: 62g
- Fiber: 7g
- Iron: 5mg
- Potassium: 544mg
- Protein: 12g
- Saturated Fat: 34g
- Sodium: 69mg
- Vitamin A: 1513IU
- Vitamin C: 1mg
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