Search This Blog

Monday, February 7, 2011

Aztec Hot Chocolate Ice Cream!!

My mouth is watering as I think back to this delicious ice cream. Its creamy and chocolatey just like you’d expect, and then it hits you— this extra spicy after-kick that hits the back of your throat unexpectedly. In turn, you shove more cold ice cream in your mouth to soothe the burning in your throat, only to have it burn more… you can see how the result is that you finish your bowl in 5 seconds flat. Its incredible. A great balance of hot and cold, which is pretty neat for a traditionally cold dessert. Make me now. Adapted from David Lebovitz's The Perfect Scoop
  • 2 1/4 cups heavy cream
  • 6 tablespoons unsweetened cocoa
  • 3/4 cup sugar
  • 3 ounces bittersweet chocolate, chopped
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 1/2 teaspoon cinnamon
  • 1-3 teaspoon chipotle chile powder (depending on how spicy you want it)
  • 2 tablespoons vodka
Whisk together the cream, cocoa powder, and sugar in a saucepan over medium heat. Whisk frequently over heat, until it comes to a full, rolling boil. Remove from the heat and add the chopped chocolate, whisking until fully melted. 
Stir in the milk, vanilla, salt, cinnamon, chile powder and vodka. Pour the mixture into a blender and blend until smooth (about 30 seconds). Pour into a bowl and chill in the refrigerator completely. 
Once chilled, pour into ice cream maker and freeze according to manufacturer’s instructions. 
Serve and enjoy!

No comments:

Post a Comment