this ice cream is an adventure for the tastebuds. it starts as the basic dark chocolate ice cream recipe from the ample hills creamery cookbook: creamy, rich, and sweet with an intensely dark chocolatey flavor. but then, everything gets crazy and you add cinnamon and cayenne pepper. it is sweet and spicy. hot and cold. up and down (okay, i’m not sure that one applies).
the point is, this ice cream makes your tongue experience multiple sensations, that you thought incompatible, all at once, and the result is pretty awesome. it still has all the rich chocolatey goodness of the original dark chocolate ice cream recipe. but as you eat it, you feel the warmth of the cinnamon lingering around your mouth. and as you swallow, the heat of the cayenne pepper hits the back of your tongue to give you a surprise zap of spiciness. it creates a sort of warming and cooling sensation all over your mouth at the same time… which means that as well as tasting really good, it is a lot of fun to eat. if your tastebuds are ready for an adventure, this ice cream is where you should take them.
rich and creamy dark chocolate ice cream with cinnamon and a hint of heat from cayenne pepper.
- 1 cup water
- 1 cup sugar
- 1 cup cocoa powder
- 4 ounces semisweet chocolate, chopped
- 1 teaspoon cayenne pepper
- 2 teaspoons cinnamon
- ¾ cup sugar
- ½ cup skim milk powder
- 1⅔ cups whole milk
- 1⅔ cups heavy cream
- 3 egg yolks
- in a small saucepan, bring a cup of water to a boil over medium heat. remove the pan from the heat and stir in the sugar and cocoa powder. add the chocolate and stir until everything is melted and smooth. stir in the cayenne pepper and cinnamon. set this mixture aside.
- in a medium saucepan, combine the sugar, skim milk powder, milk, and cream, making sure there are no lumps of skim milk powder. clip a candy thermometer to the pan and cook it over medium heat, stirring often, until the mixture reaches 110 degrees F.
- place the egg yolks in a medium bowl. while stirring, gradually pour ½ to 1 cup of the hot milk mixture into the yolks and continue to stir until the yolk mixture is smooth. pour this mixture back into the pot and return it to medium heat.
- keep cooking the custard until it reaches 165 degrees F, then remove it from the heat and add the chocolate mixture. stir until the chocolate is completely incorporated, then pour the custard through a mesh strainer into a bowl. cover the bowl and put it in the fridge until it is chilled completely, at least a few hours.
- once the custard is completely chilled, churn it in an ice cream machine according to the manufacturer's directions.