Chocolate Chipotle Ice Cream
Chocolate ice cream on its own is ever so satisfying. But when you pair it with the slow smoky heat of chipotles, you have an amazingly addictive treat you will dream about later.
INGREDIENTS | YIELD: 1 QUART
- 1 cup whole milk
- 4 ounces dark chocolate, chopped into ¼ pieces
- ½ teaspoon chipotle chili powder
- ¾ cup sugar
- Pinch salt
- 3 tablespoons dark unsweetened cocoa powder
- 3 large egg yolks
- 2 cups heavy cream
- 2 teaspoons vanilla extract
In a small saucepan, combine the milk, chocolate, chipotle powder, sugar, salt, and cocoa powder. Stir over medium heat. Once simmering, remove from heat; cover.
Reheat milk mixture over medium-low heat.
In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to the saucepan, and heat until thickened.
Pour heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream, stirring until cooled. Add vanilla extract, stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
Once chilled, add to ice cream maker and follow manufacturer's instructions for freezing.
Chipotle chiles are smoked and dried jalapeño peppers. They can be found in many forms, including whole dried, in cans of adobo sauce, or as a powder (like in this recipe). They are known to lend a smoky, earthy undertone to Mexican dishes, but recently have been found in more and more sweet and savory dishes.