This ice cream reminds me of Jacques Torres’s spicy hot chocolate in New York City except, it’s better. It’s lower in calories than regular ice cream and has a chocolaty, cinnamon-y flavor. It surprises you with a slight spicy kick which comes from an unusual ingredient generally not found in ice cream- the pasilla chile.
*This recipe requires an ice cream maker, but if you love ice cream as much as I do, buying one will be a good investment.
Ingredients:
1 large Pasilla chile, stemmed and seeded
1 1/2 cup (1 can) non-fat evaporated milk
1 1/2 oz of Mexican chocolate
3 oz semi-sweet chocolate
1/4 cup sugar
1 1/3 cup 2% Milk
1 1/2 tsp vanilla
Makes 1 quart
Directions:
1. Heat a small skillet and toast chile. Press it flat against skillet with a spatula or tongs, about 10 seconds on each side.
2. Place in a saucepan and add non-fat evaporated milk, Mexican chocolate and the semi-sweet chocolate and sugar. Heat until steaming, but do not boil.
3. Cover with a lid and let steep for 10 minutes.
4. Pour into blender until chile is pureed, add vanilla and milk. Blend until combined and poor into a bowl, cover and place in refrigerator until completely cool.
5. Make ice cream according to manufacturer’s directions.