Wicked Hot Chocolate Ice Cream Recipes

WICKED HOT CHOCOLATE ICE CREAM

Steps:

• 1. Split vanilla bean in half lengthwise scraping both sides with a knife. Reserve both the bean pod and scrapings. Combine milk, half of the sugar, cream, ground chocolate, cayenne, and ancho powder, vanilla bean scrapings and the vanilla pod into a heavy bottom sauce pan over medium high heat. Bring the temperature up to 175 degrees, turn off heat, add bittersweet chocolate and mix until melted
• 2. Combine the whole egg, egg yolk and remaining sugar in a mixing bowl and beat until pale yellow and thick, about three minutes.
• 3. Remove 1/2 cup of the hot milk mixture and add it very slowly to the beaten egg while whisking vigorously. Repeat again with another half cup of milk mixture, then add this back to the saucepan. Over low heat cook until this reaches 180 degrees, stirring constantly, do not let come to a boil.
• 4. Once 180 degrees is reached pour through a fine mesh strainer into a bowl, Remove the vanilla bean pod and add back to the ice cream base. Cover with plastic wrap and let cool a room temperature for about an hour and then refrigerate for at least 4 hours or overnight.
• 5. Put almonds on a baking sheet and place in a 350-degree oven for 7-10 minutes being careful not to burn. Move them around every few minutes. Set aside
• 6. Remove vanilla bean pod and put chilled mixture into your ice cream maker. Follow manufactures directions to churn ice cream base. When Ice cream is almost done put in the almonds and mix just enough to incorporate them. Freeze ice cream for an hour then serve. I live to serve it with a dollop of whipped cream, sliced almonds and during the summer a drizzle of fresh raspberry sauce.

WICKED HOT CHOCOLATE MOUSSE

Steps:

• Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
• Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
• Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.