Chile Chocolate Ice Cream Recipes

CHILE CHOCOLATE ICE CREAM

Chile Chocolate Ice Cream image

The spiciness gives this ice cream an added kick and really brings out the richness of the chocolate as well. Spices are all to taste because I just eyeballed it and your preferences may vary.

Provided by Todd Marsh

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup unsweetened cocoa powder
½ cup white sugar
1 teaspoon chile powder, or to taste
1 teaspoon ground cinnamon, or to taste
½ teaspoon cayenne pepper, or to taste
1 ¼ cups milk
¾ cup heavy whipping cream

Steps:

Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
Stir milk and heavy cream into cocoa mixture until well combined.
Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 18.3 g, Cholesterol 33.6 mg, Fat 9.8 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 28.6 mg, Sugar 14.4 g

CHOCOLATE CHILI ICE CREAM

Chocolate Chili Ice Cream image

Categories Milk/Cream Ice Cream Machine Chocolate Egg Dessert Frozen Dessert Almond Spice Kahlúa Summer Cinnamon Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes about 1 1/2 quarts

Number Of Ingredients 11

Ingredients

9 ounces fine-quality bittersweet chocolate
2 ounces unsweetened chocolate, chopped
2 cups heavy cream
1 cup milk
6 large egg yolks
1/3 cup firmly packed dark brown sugar
2 teaspoons cinnamon
2 tablespoons Kahlú
1/2 teaspoons crumbled pequín chilies* (wear rubber gloves)
1/2 cup blanched whole almonds, toasted, cooled, and chopped
*available at some specialty stores

Steps:

In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.

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