Wicked Hot Chocolate Ice Cream
By
Daniel Rinaldi
@Danthefireman
18
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
★★★★★ 1 vote5
Ingredients
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4inch piece vanilla bean
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1 cwhole milk
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1/3 cgranulated sugar
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2 cheavy cream
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3/4 cWilliams-Sonoma sweet ground chocolate
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1/2 tspcayenne pepper
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1/2 tspancho chile powder
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4 ozJacques Torres bittersweet chocolate
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1 largeegg
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2 largeegg yolks
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1/2 calmonds, slivered
How to Make Wicked Hot Chocolate Ice Cream
- 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
- 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.