Mexican “Hot” Chocolate Ice Cream

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Happy Easter weekend, everyone! My apologies, I fully intended to post this yesterday but my internet wasn’t working properly. Better late than never…

After some debate within my own head, I decided I would share this ice cream; I was on the fence about posting it because my pictures leave quite a bit to be desired. I made this for our dinner party last weekend, and thus was too busy enjoying it with friends to get any real focused pictures of it. But it is so interesting and delicious that I do want to share.

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There is chile powder in there, thus fulfilling the “hot” and the Mexican parts of its name. However, you have much control over the heat level. I used two teaspoons of ancho chile powder, which is mild, and one teaspoon of chipotle chile powder, which is pretty hot. Overall, it made the ice cream a bit spicy! We served it with whipped cream, which was appreciated by all. But you can certainly omit the chipotle, or back off on the total amount of chile powder you use. Oh, and one other thing – be sure to use a pure chile powder, not the spice labeled “chili powder” at the grocery store. That is a mixture of ancho chile powder and many other spices. It certainly has its place, just not in ice cream. 🙂

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It’s sort of a strange sensation to eat this ice cream – it’s ice cream, so of course it’s very cold and creamy, but simultaneously spicy and leaves your tongue sizzling a little. And since I always think of eating ice cream to cool off after a hot and spicy meal, it felt very paradoxical to eat this one. But I would definitely eat it again. It’s delicious!

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Source: slightly adapted from The Perfect Scoop by David Lebovitz

Ingredients:
2 ¼ cups heavy cream
6 tbs unsweetened Dutch processed cocoa powder
¾ cup sugar
3 oz. semi-sweet chocolate, chopped
1 ¼ cups whole milk
1 tsp vanilla extract
Pinch of salt
1 ¼ tsp ground cinnamon, preferably Mexican
2 tsp ancho chile powder
1 tsp chipotle chile powder
2 tbs brandy

Directions:
Whisk together the cream, cocoa powder, and sugar in a medium saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Once it boils, shut off the heat. Then add the chocolate, and whisk until it is completely melted. Stir in the milk, vanilla, salt, cinnamon, chile powder(s), and brandy. Pour the mixture into a blender and blend for 30 seconds, until very smooth. Be sure you place a kitchen towel over the lid when you blend, because the mixture is still a bit hot at this point. You don’t want the heat to blow the lid off your blender.
Chill the mixture thoroughly in the refrigerator. Once chilled, churn in your ice cream maker according to manufacturer’s instructions. Place in the freezer to firm up, if desired.

10 responses to “Mexican “Hot” Chocolate Ice Cream

  1. Julie,
    Easter blessings to you, and your family (including the 4 legged members).

    OK, now I know what I’ll be making next weekend. Do you think this will make about a quart…give or take tat?

    • Texan New Yorker

      Hi Patricia, Happy Easter to you too!

      Yes, this ice cream makes about a quart. A good rule of thumb – add up the amount of milk and cream in an ice cream recipe, and I’ve found that if that amount equals between 3 and 4 cups, it will yield about a quart of finished ice cream. I hope you like this recipe! I found it one of the easiest ice creams I’ve ever made thanks to the lack of egg yolks. At first I worried it wouldn’t be creamy, but that was completely unfounded!

  2. Julie,
    This sounds like such a flavorful ice cream–thanks!

    (But I’m still craving your Tin Roof ice cream, so that will get made first)

  3. I found your site via Shutterbean. This ice cream look seriously delicious, brilliant!

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