Aztec Chocolate

[bryant]

So this is your basic chocolate ice cream recipe, Philadelphia-style (no eggs), but you also add a bit of brandy and some cinnamon and a bunch of chile powder. The recipe calls for either ancho or chipotle chile powder; we went for ancho. My initial reaction on tasting the mix was that it was a bit wussy, but I’m more hardcore about heat than is reasonable. It is super-rich and chocolatey, so all’s well! And when I have a chance to make this with Chris T., we’ll fiddle around with a hotter batch. You could do this with a small amount of naga jolokia and get something really interesting.

Mirrored from Population: One.

Comments

[tfbretz.livejournal.com]

If you use naga jolokia, will it even freeze?


SCIENCE!

[michele-blue.livejournal.com]

Being a massive fan of the cinnamon-chocolate-chile combo, I am SO looking forward to this one. Chill faster, proto-ice-cream-goo!

[kodi]

I prefer less flavorful chiles with chocolate flavored things - I generally just head straight for the Blair's Death Rain. For anything fruity, though, aji amarillo is fantastic - I love it in carrot cake.

[mathhobbit.livejournal.com]

I had a white chocolate cinnamon habanero ice cream in Pittsburgh once. It was *amazing*.

[bryant]

I have a white chocolate ice cream recipe from the same source; it'd be pretty easy to add the chili.

[gentlyepigrams]

We ran across a brownie mix with artisanal chile chocolate in it earlier this year. Yum!

[roniliquidity.livejournal.com]

That sounds amazing! You may have inspired me to make ice cream in my never used before ice cream maker. What are you using to make ice cream?

[bryant]

I have a low-end Cuisinart ice cream maker -- the kind where you freeze the container before use. It works well but we had to turn the freezer temperature down all the way to get the container cold enough. Very important step.

This recipe is very good; I've been using his book (The Perfect Scoop) and getting great results.