Welcome to another edition of Ice Cream Fridays. Every Friday during the next few months (or until I get tired of it) you can look forward to a new ice cream recipe which will hopefully inspire you to break out your old dust covered ice cream maker that is hiding somewhere in a closet (yes, I'm talking about you). Since I'm always looking for inspiration and ideas, feel free to leave me a comment here on my blog or on my facebook page, and let me know what ice cream flavor you would like to see. Who knows, you might just get lucky and it will be featured the following week.
This week's featured ice cream was a little tougher to come up with. If you read my blog on a regular basis you have probably recognized the "south of the border" theme this week. In true fashion, I wanted my ice cream pick to reflect this as well. I kept going back and forth between a few different ice creams, but in the end the Aztec "Hot" Chocolate Ice Cream won out, and boy am I ever glad I chose it.
This ice cream is one of the top 10 chocolate ice creams I have ever eaten in my entire life. It is creamy and satiny, has a wonderful rich chocolate flavor along with a slight hint of cinnamon, and it goes down oh so smooth. All of a sudden, it hits you, and you feel a little bit of heat in the back of your throat, but it is good, oh my is it ever good, in a fire and ice kind of way, it's simply amazing. You are probably thinking right now that cinnamon couldn't possibly be the source of the heat, and I'm saying you are correct! So, what leaves you with this warm feeling of spice that keeps you wanting more and more, and wondering what the secret to this incredible recipe is? It is................. chile powder.
At this point you are most likely thinking no way am I going to make this ice cream, but don't knock it, until you've tried it. It is truly one of the most amazing flavor combinations. The key to this frozen dessert are top notch ingredients. Don't use a cheap chocolate, buy a good quality one like Lindt, Godiva or even splurge on Scharffen Berger. So, please, please, please, do not use that old chile powder spice jar that you've had in your pantry for the last 3 years (you know who you are). Do yourself a "flavor" and purchase a fresh one, you will thank me later.
The ice cream is just as quick and easily made as the last few I have featured here on Ice Cream Fridays. The only difference is that you bring the cream, sugar and cocoa powder to a boil before adding the chocolate to melt (no custard making required). Milk and vanilla get added before mixing in the spices and finally giving it a good whirl in a blender will assure the smooth consistency of the finished confection.
Oh, and go ahead and make this ice cream this weekend, invite a few friends over and have a fiesta. Ole!
Aztec "Hot" Chocolate Ice Cream
2 1/4 cup (560 ml) heavy cream
6 tablespoons (50g) unsweetened Dutch-process cocoa powder
3/4 cup (150 g) sugar
3 ounces (85 g) semisweet or bittersweet chocolate, chopped
1 1/4 cup (310 ml) whole milk
1 teaspoon vanilla extract
Pinch of salt
1 1/4 teaspoons ground cinnamon
2 to 3 teaspoons chile powder
2 tablespoons brandy
Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to full, rolling boil (it will start to foam up).
Remove from the heat and add the chocolate, then whisk until it is completely melted. Stir in the milk, vanilla, salt, cinnamon, chile powder, and brandy.
Pour the mixture into a blender and blend for 20 seconds, until very smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Adapted from: The Perfect Scoop