Tuesday, April 7, 2009

Best. Chocolate. Ice Cream. Ever.

My version of Mexican ice cream. It's not fried. Based on this recipe for olive oil ice cream, which I like a lot. I just took a taste of the chocolate and winged it with the recipe from there.

- 1 bar Mayordomo Classic Chocolate (125 grams/4 oz) (maybe can sub a different Mexican chocolate?)
- 1 1/3 cup milk
- 1/4 cup sugar
- salt
- 1 cup heavy cream
- 6 egg yolks
- 2 pinches chile powder, or to taste (I used Urban Herbs's mix--it has cumin and some other things mixed in with the chile, but it's definitely a chile powder)
- 1/2 to 1/4 of a vanilla bean, scraped (Urban Herbs at the West Side Market has the best price and some of the nicest beans in the Cleveland area)

- See the olive oil ice cream link above; I paid particular attention to heating the egg yolks and didn't add them to the cream until the milk/vanilla/yolk/sugar mixture was super thick
- Two differences from the linked recipe are the additions of the vanilla bean and chile powder. The vanilla bean was steeped with the milk and sugar. I added the chile powder right before putting the mix in the fridge to cool through because after a taste test of the custard (that is a custard, right?) it tasted like it needed something. I guess the powder could be added while the milk is heating, but I wouldn't change things if I did it again.

This is awesome ice cream. The Mexican chocolate has tons of sugar and plenty of cinnamon and almond mixed in with it that works great in the final product. Also, there is a slight graininess in the chocolate, which in a strange way makes the texture at the end all that much better.

There's no picture because I shared it all with friends pretty quickly. Half right out of the ice cream maker, and the other half at a nice little dinner with my buddy and some of his friends. It goes great with red wine.

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