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
Add:
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.
Subscribe to:
Post Comments (Atom)
2 comments:
I made this over the weekend, doubling the recipe. (Though I used only 1C cocoa, since I used great quality cocoa from Penzey's. I also used a "little less" than 1/4 tsp cayenne, since your comment at the end scared me off a little.)
One word: outstanding.
Eggless Version
Prepare chocolate mix in the same way. Mix sugar, 1/16-1/8 tsp guar gum, cinnamon, and cayenne pepper, then whisk gradually into heavy cream. Whisk together vanilla, chocolate mix, and cream/sugar mix.
This recipe makes less then a quart - I used 1/8 tsp guar gum, and the texture is extremely smooth. I actually like it, but next time I'm going to try a little less. I also may try adding more cream to bring it closer to a quart.
Post a Comment