CHOCOLATE CHILI ICE CREAM
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
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.
GINGER ICE CREAM
Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield 1 generous pint
Number Of Ingredients 9
Steps:
- In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
- In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.
CHOCOLATE GINGER ICE CREAM
Rich and smooth custard based ice cream. Use the best chocolate you can. The ginger offers a lovely tang with the rich chocolate.
Provided by Ambervim
Categories Frozen Desserts
Time 40m
Yield 4 Cups
Number Of Ingredients 8
Steps:
- Process ginger with sugar in work bowl of food processor until it is very fine.
- Place milk, cream and ginger sugar in heavy saucepan and bring to a boil.
- Remove from heat an steep for 5 minutes.
- Beat egg yolks with a wire whisk in a bowl and slowly stir in the ginger milk mixture.
- Return to saucepan and cook gently, stiring constantly, until it thickens slightly. Do not boil or overheat.
- Add vanilla and liqueur.
- Cut chocolate into chunks and add to work bowl of food processor. Pulse 15-20 times or until finely chopped.
- Add about half of the hot custard and process until the chocolate is completely melted.
- Stir chocolate mixture back into remaining custard and blend well with a whisk.
- Cool mix in fridge for several hours or overnight.
- Transfer to ice cream freezer and after a little time, voila! YUM is ready.
- If you have no ice cream freezer, place in flat metal dish or cake pan and freeze for about 2 hours.
- Puree in 2 or 3 batches until smooth to prevent large ice crystals from forming. If you freezer is not very cold or is very full, this may take longer.
- Freeze again fofr about 1 hour.
- Time does not include freezing time as you don't have to stand there and watch it.
Nutrition Facts : Calories 850.7, Fat 74.8, SaturatedFat 45.4, Cholesterol 346.1, Sodium 122.9, Carbohydrate 47.4, Fiber 7.1, Sugar 25.7, Protein 14.3
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