SPICY MEXICAN CHOCOLATE ICE CREAM RECIPE - FOOD.COM
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.
Total Time 5 hours 30 minutes
Prep Time 1 hours
Cook Time 4 hours 30 minutes
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.
Nutrition Facts : Calories 396.4, FatContent 23.7, SaturatedFatContent 14.1, CholesterolContent 129.7, SodiumContent 131.2, CarbohydrateContent 45.7, FiberContent 4.2, SugarContent 35.8, ProteinContent 8.5
CHILI ICE CREAM WITH CHOCOLATE SPONGE CAKE - COOKING ...
Beautiful and indulgent dessert with the delicious combination on chili and chocolate.
Provided by Cooking Journey
Categories Dessert
Total Time 565 minutes
Prep Time 180 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 24
Steps:
- Make chili ice cream
- Make chocolate sponge cakes
- Decorating the plate
Nutrition Facts : Calories 1310 kcal, CarbohydrateContent 138 g, ProteinContent 21 g, FatContent 80 g, SaturatedFatContent 35 g, TransFatContent 1 g, CholesterolContent 163 mg, SodiumContent 478 mg, FiberContent 11 g, SugarContent 75 g, UnsaturatedFatContent 39 g, ServingSize 1 serving
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