SPICY MEXICAN CHOCOLATE ICE CREAM
This is an excellent chocolate ice cream. It's very rich and creamy. The addition of cinnamon and cayenne turn it up a notch. It's a spicy and exceptionally delicious Mexican treat. This ice cream has heat, and I've been told it's like my Recipe#287655 in ice cream form.
Provided by A.B. Hall
Categories Frozen Desserts
Time 5h30m
Yield 6 1/2 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice the vanilla bean in half lengthwise and scrape the seeds (do not discard), set aside.
- Roughly chop the chocolate and melt in a medium sauce pan together with milk and cream (over medium heat). After the chocolate has melted, whisk in the cocoa powder, avoiding clumps. Add the vanilla bean and seeds. Bring the mix to just under a boil (150° on a candy thermometer), stirring frequently. Remove from heat and let the mix steep, covered, for 30 minutes to an hour.
- Remove the vanilla bean. Reheat mix over moderate heat until hot (150 degrees), stirring frequently.
- Whisk the eggs, sugar and salt together in a small bowl.
- Temporarily remove the pan from the heat. Add 1/2 cup hot cream mixture to the eggs/sugar in a slow stream, whisking constantly. Whisk the egg/cream mix back into the saucepan and return to medium-low heat, STIRRING CONSTANTLY until a candy thermometer reads 170 degrees (do not let it boil).
- In a medium to large bowl (that cream mixture will be chilled in) combine the cinnamon and cayenne pepper. Pour a small amount of the chocolate cream through a strainer into the bowl and whisk to combine, avoiding clumps. Pour the remaining chocolate cream mixture through the strainer and whisk to combine.
- Cool completely in the refrigerator (at least 4 hours). Freeze in an ice cream maker. Transfer to an airtight container and put in freezer to harden.
- Notes: DO NOT add more than 1/8 tsp cayenne pepper. The flavor intensifies as it freezes in the ice cream maker. If you don't have 1/8 tsp, use 1/4 tsp and remove half the cayenne.
- Notes: To chill more quickly, place the final mixture in an ice and cold-water bath for 30 minutes (a larger bowl for the ice water, a smaller bowl filled with the cream mixture that will sit in the "bath"). Stir frequently.
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Samantha Phenix
[email protected]This ice cream is so addictive! I can't stop eating it.
monnan mia
[email protected]I'm not sure what went wrong, but my ice cream turned out icy and grainy. I followed the recipe exactly, so I'm not sure what happened.
Mass Khan
[email protected]I made this ice cream with dark chocolate, and it was amazing! The dark chocolate flavor really shines through.
kalo vomor
[email protected]This ice cream is perfect for a summer party. It's light and refreshing, but still has a rich and flavorful taste.
Moses Scorpionish
[email protected]I'm not a big fan of spicy food, but I still enjoyed this ice cream. The spiciness is very mild, and it's well-balanced by the sweetness of the chocolate.
Sara Bhatti
[email protected]This recipe is a keeper! I love the combination of chocolate and spice. The ice cream is rich and creamy, and the heat from the cayenne pepper is just right.
Hamza Durrani
[email protected]I thought this ice cream was just okay. It was a little too spicy for my taste, and I didn't think the chocolate flavor was very strong.
Shyon Mia
[email protected]I made this ice cream for a party, and it was a huge hit! Everyone loved the unique flavor.
Rena pollins
[email protected]This ice cream is so easy to make, and it's so delicious! I love that I can control the level of spiciness by adjusting the amount of cayenne pepper I add.
Naimat ullah Safi
[email protected]I've never had Mexican chocolate ice cream before, and I was pleasantly surprised at how much I liked it. The spiciness is subtle, but it adds a nice depth of flavor. I will definitely be making this again.
Gabrieli Ramos
[email protected]This spicy Mexican chocolate ice cream is out of this world! It has a rich, creamy texture and a perfect balance of heat and sweetness. My family and friends loved it.