Wicked Hot Chocolate Ice Cream

Name: Wicked Hot Chocolate Ice Cream
Prep time: 6 h
Cook time: 25 min
Total time: 6 h 25 min
Yield: 4-6
Cuisine: American
Ingredients: 4 inch piece vanilla bean; 1 c whole milk; 1/3 c granulated sugar; 2 c heavy cream; 3/4 c Williams-Sonoma sweet ground chocolate; 1/2 tsp cayenne pepper; 1/2 tsp ancho chile powder; 4 oz Jacques Torres bittersweet chocolate; 1 large egg; 2 large egg yolks; 1/2 c almonds, slivered

By Daniel Rinaldi
@Danthefireman

You can buy the bittersweet chocolate that I use online at mrchocolate.com. There are also good quality bittersweet chocolates that you can find in the supermarket or specialty stores. Don't be intimidated by the prep time. Most of that time is refrigeration. It's a pretty quick recipe to make.

Blue Ribbon Recipe

Almonds and chocolate are a great combination and they add a bit of texture to this creamy chocolate ice cream recipe. The chocolate flavor is so intense ... it's a chocolate lovers dream! Don't be afraid of the cayenne pepper. It adds slight heat, but it's not overpowering and complements the chocolate beautifully. What a treat! The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Serves:

4-6

Prep:

6 Hr

Cook:

25 Min

Method:

Ice-Cream Maker

Ingredients

4

inch piece vanilla bean
1 c

whole milk
1/3 c

granulated sugar
2 c

heavy cream
3/4 c

Williams-Sonoma sweet ground chocolate
1/2 tsp

cayenne pepper
1/2 tsp

ancho chile powder
4 oz

Jacques Torres bittersweet chocolate
1 large

egg
2 large

egg yolks
1/2 c

almonds, slivered
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How to Make Wicked Hot Chocolate Ice Cream

Step-by-Step

Split vanilla bean in half lengthwise scraping both sides with a knife. Reserve both the bean pod and scrapings. Combine milk, half of the sugar, cream, ground chocolate, cayenne, and ancho powder, vanilla bean scrapings and the vanilla pod into a heavy bottom sauce pan over medium high heat. Bring the temperature up to 175 degrees, turn off heat, add bittersweet chocolate and mix until melted
Combine the whole egg, egg yolk and remaining sugar in a mixing bowl and beat until pale yellow and thick, about three minutes.
Remove 1/2 cup of the hot milk mixture and add it very slowly to the beaten egg while whisking vigorously. Repeat again with another half cup of milk mixture, then add this back to the saucepan. Over low heat cook until this reaches 180 degrees, stirring constantly, do not let come to a boil.
Once 180 degrees is reached pour through a fine mesh strainer into a bowl, Remove the vanilla bean pod and add back to the ice cream base. Cover with plastic wrap and let cool a room temperature for about an hour and then refrigerate for at least 4 hours or overnight.
Put almonds on a baking sheet and place in a 350-degree oven for 7-10 minutes being careful not to burn. Move them around every few minutes. Set aside
Remove vanilla bean pod and put chilled mixture into your ice cream maker. Follow manufactures directions to churn ice cream base. When Ice cream is almost done put in the almonds and mix just enough to incorporate them. Freeze ice cream for an hour then serve. I live to serve it with a dollop of whipped cream, sliced almonds and during the summer a drizzle of fresh raspberry sauce.