Saturday, September 22, 2007

The Spiceman Cometh: Mexican Chocolate

So here is the Mexican Chocolate recipe I created using a variation of Jerry's Chocolate Ice Cream. It's great because it has a rich creamy chocolate flavor with the spices on top.

2 oz unsweetened chocolate
1 c milk
2/3 c unsweetened cocoa powder

Melt chocolate and milk together in a medium pan. When the chocolate is fully incorporated into the milk, add the cocoa powder slowly while whisking in order to avoid any clumps.

In separate bowl, whisk together:
2 eggs
1 c sugar

1 c heavy cream
1 tsp vanilla
1 tsp cinnamon
1/8 tsp cayenne pepper

Slowly incorporate milk and chocolate mixture to egg mixture while whisking. Chill. Freeze in your ice cream maker.

Warning: no matter how un-spicy the liquid mix is when you test it, it will be very spicy in ice cream form. I made the mistake of adding double the cayenne that I started out with and the ice cream is edible, but barely. Stick with the 1/8 tsp unless you want your sinuses burned out a la wasabi/chili pepper.

Wednesday, September 12, 2007

Honey Pecan

This turned out really well. It has a strong honey taste, cut by the roasted pecans. And the pecans aren't hard and frozen, but soft and firm. I might change the milk/cream ratio if I did it again, 2 cups cream and 1 cup milk, but that would make it really rich with all the eggs.

2 cups whole milk
1/3 cup honey
5 large egg yolks
1/4 cup sugar
1 cup heavy cream
1/2 cup coarsely chopped roasted pecans

Put milk and honey into a medium saucepan. Stir until honey dissolves. Bring just to a boil. Meanwhile whisk egg yolks and sugar together in a bowl. Slowly add 1 cup of the scalded milk and honey to the eggs. Then add milk egg mixture to the rest of the milk in the saucepan. Add the cream and stir over low heat until mixture coats the back of a spoon. Chill completely and churn.