Spicy Mexican Chocolate Ice Cream

A.B. Hall's Note:

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 Spicy Mexican Cookies (Chocolate) in ice cream form.

• Total Time: 5 hrs 30 mins
• Prep Time: 1 hrs
• Cook Time: 4 hrs 30 mins

Ingredients:

Serves: 6

Yield: 6.0 1/2 cup

• 1 cup heavy cream
• 1 cup whole milk
• 1 cup skim milk
• 2 ounces unsweetened chocolate
• 1/2 cup unsweetened cocoa powder
• 1 vanilla bean
• 2 eggs
• 1 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper

Directions:

1. Slice the vanilla bean in half lengthwise and scrape the seeds (do not discard), set aside.
2. 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.
3. Remove the vanilla bean. Reheat mix over moderate heat until hot (150 degrees), stirring frequently.
4. Whisk the eggs, sugar and salt together in a small bowl.
5. 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).
6. 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.
7. 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.
8. 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.
9. 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.

Reviews

[KenziCara]

Excellent recipe! Don't be afraid to add more cayenne, if you like spicy food. I used 1/8 teaspoon cayenne plus 1/8 teaspoon dried habanero powder. It is spicy but the cool creamy ice cream make it soooo pleasing. Will definitely make again!

[Ben B]

I've only made a handful of ice creams, and this is everyone's favorite! This will be the richest chocolate ice cream you've ever had, and the slightly spicy taste comes at the end of the bite, once the ice cream has warmed a little in your mouth. Be sure to visit local ethnic groceries to find the best Mexican variety of Vanilla bean, and Mexican chocolate for an authentic flavor!

[Meezerocity]

If you love chocolate and you love spice you will love this recipe! We made this today in our new Kitchen Aid Stand Mixer Ice Cream Attachment. Now we live in San Antonio and love spicy food. We noticed the recipe called for 1/8 of a tsp of Cayenne pepper. The recipe specifically said not to add more that the spice kicks up after the ice cream is frozen. Well, that was like saying "don't push that red buttons" to a small child - so we doubled the cayenne to 1/4 tsp. Love it - there is the sweet cool coco flavor followed by a kick of heat. If you like spice - go for it! Thanks for a great recipe - it is in our permanant collection!