Yes, that’s right. For those of us already lamenting the onset of winter, here is a cozy treat packaged as a perfect summery confection. The best of both worlds, if you will.
Simply put — this shiz is amazing. I know I say that about everything. But of all the ice creams I have made (only one of which has already been written up here — lazy, I know!) this one is my favorite. So rich, so unique and flavorful, and despite its chilly presentation, it truly warms the soul. This ice cream was also just as good the next day as it was fresh.
Perhaps it’s also because the Aztecs knew their chocolate, and they knew just how good it is with chile powder. Don’t be discouraged by this seemingly out of place ingredient. It’s flavor is subtle in this recipe, serving to enhance the chocolate’s flavor and add warmth to the recipe. The author of this recipe recommends ancho or chipotle chili powder — if you can’t find it, then it is easy enough to grind the whole chilies yourself in a food processor. If you don’t mind a little kick, spicier chili powder concoctions would work too.
Spicy Aztec Chocolate Ice Cream
From The Perfect Scoop by David Lebovitz
2.25 cups heavy cream
6 tablespoons unsweetened Dutch-processed cocoa powder
3/4 cup sugar
3 ounces semisweet or bittersweet chocolate, chopped
1.25 cups whole milk
1 teaspoon vanilla extract
1.25 teaspoons ground cinnamon
2-3 teaspoons chile powder
2 tablespoons brandy
Combine the cream, cocoa powder and sugar in a saucepan over medium heat, whisking continually until the mixture reaches a full boil. Remove from heat and stir in the chocolate until completely melted. Add the milk, vanilla, salt, cinnamon, chile powder and brandy. Pour the mixture into a blender and blend until completely smooth.
Chill the mixture in your refrigerator, then freeze in your ice cream maker per instructions.
Enjoy. I dare you not to.