Chile Chocolate Ice Cream Recipes

CHILI CHOCOLATE ICE CREAM

Steps:

• Gently heat cream and chocolate until the chocolate has fully melted. You can either do this in the microwave, heating at 30-second increments then stirring, or on the stovetop over low heat.
• Add the cayenne pepper bit by bit, and taste. Adjust flavour according to tastes.
• Cover the cream and chocolate, and refrigerate 2 hours until cream is cold again.
• Whip chocolate cream until stiff peaks form. This may take slightly longer than regular whipping cream because of the chocolate. Just keep going!
• Pour condensed milk into a large bowl, and add a scoop of the chocolate cream. Gently fold, then fold in remaining cream.
• Pour into an air-tight container or loaf pan lined with parchment paper. If using a loaf tin, wrap in one layer of plastic wrap, and finish a layer of aluminium foil.

CHOCOLATE CHILI ICE CREAM RECIPE

Steps:

• In a medium-sized pot, slowly bring half the cream and cocoa powder to a boil, thoroughly incorporating the cocoa powder.
• Once the cream has reached a boil, remove from heat.
• Add the chocolate chips and stir until everything is smooth and creamy. Mix in the remaining cream. Set aside.
• In another medium pot, mix the sugar, salt, milk, and chilies. Heat to a very low simmer.
• Put the egg yolks in a small bowl and lightly beat until it is a smooth consistency. Add some of the milk and sugar mixture in the yolk, one cup at a time to slowly raise the temperature of the yolks. After about half of the milk mixture is incorporated in the yolks, add the yolks to the milk mixture, getting as much of the yolk in the pot as possible.
• Using a wooden spoon, heat the milk and egg mixture on medium heat stirring constantly to create a custard. Occasionally scrap the sides and bottoms of the pot to prevent the custard from sticking. The custard is ready when a thick coat of custard coats the back of the spoon.
• Place a strainer over the chocolate mix and slowly strain the custard into the chocolate to separate the chili and any egg that may have cooked. Mix until everything is a uniform chocolate color. Add in the vanilla and mix.
• Cool the chocolate in the refrigerator or in an ice bath. You can make an ice bath by filling a larger pot with ice and cold water. Place the chocolate in the pot without completely immersing the pot.
• Put the chocolate in your ice cream maker and and follow the manufacturer directions. Take the ice cream out and freeze in an airtight container for another 3 - 4 hours or overnight. If you prefer soft serve ice cream, enjoy immediately.
• *If you do not have an ice cream maker, put the chilled chocolate in a container and place in the freezer. Mix the ice cream every 30 minutes, breaking up all the frozen pieces. If possible, use a hand mixer or immersion blender. Repeat for 4 hours, then let the ice cream freeze completely for another 4 hours or overnight.

CHOCOLATE CON CHILE ICE CREAM

Steps:

• Using rubber gloves, cut chiles open; remove seeds, stems, and veins. Place chiles in a small pan and pour enough boiling water to cover. Set aside. Place chopped chocolate in a double boiler and heat gently until just melted. Set aside. In a Cuisinart Stand Mixer using the Chef's Whisk attachment whip the egg yolks, sugar, and starch until very thick and foamy Put milk in a sauce pan and bring to the scalding point With the mixer at low speed add the hot milk to the egg mixture pouring it near the side of the bowl Once completely mixed place mixture back in the saucepan and cook until thickened, stirring constantly to avoid lumps. Remove pan from heat and mix in the melted chocolate. Set aside to cool. For faster results place pan in an ice bath and cool rapidly while stirring. While custard cools, put the chiles and brown sugar in a Cuisinart Blender. Blend to a smooth paste. Run the paste through a fine sieve. Discard solids. Taste for flavor. The paste should be pungent and slightly sweet. There should be about ½ cup paste. Set aside. In a Cuisinart Stand Mixer whisk the cream until very thick but not to the point where it forms peaks. At low speed mix the custard with the cream. Place the custard into a Cuisinart Ice Cream Maker and begin churning. When custard is slightly thickened add chile mixture two or three tablespoons at a time. Taste after each addition, allowing enough time for the chile paste to mix with the custard. The custard should taste of rich chocolate with a smoky, slightly pungent finish. Continue adding chile paste until desired taste is achieved. Finish churning. Place in container and freeze for two hours. Low Glycemic index alternatives for diabetic users: Replace sugar in custard with Stevia Extract. Add it to the custard after it has cooked and it is slightly cool. Add it 10 drops at a time until desired sweetness is achieved. Replace the starch in recipe with ¾ teaspoon gelatin. Bloom the gelatin in a bit of water for five minutes and then heat gently to dissolve. Add the bloomed gelatin to the custard immediately after removing from the fire. Replace the brown sugar in the chile paste with Stevia Extract. Add it ten drops at a time until the chile paste tastes slightly sweet but still a bit pungent

CHOCOLATE CHILI ICE CREAM

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.

CHILE CHOCOLATE ICE CREAM

Steps:

• Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
• Stir milk and heavy cream into cocoa mixture until well combined.
• Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.