Dark Chocolate Chili Ice Cream
Dark chocolate and chili pepper are combined in this frozen dessert, where the heat from the chili builds slowly against the bitterness of the chocolate. A standard custard-based ice cream method is used, with chili steeped into the cream during heating. Total active time is around 30 minutes, plus several hours of churning and freezing.
Equipment
- Mixing Bowls
- Whisk
- Saucepan
- Ice Cream Maker
Ingredients
- 2 cups heavy cream preferably organic for a richer taste
- 1 cup whole milk
- ¾ cup granulated sugar
- 8 ounces dark chocolate 70% cacao
- 1 teaspoon vanilla extract
- ¼ teaspoon cayenne pepper adjust to taste
- 1 pinch salt
Instructions
- In a medium saucepan over medium heat, combine heavy cream, whole milk, and sugar. Stir until the sugar dissolves and the mixture is warm, but not boiling, about 5 minutes.
- Remove from heat and stir in dark chocolate until fully melted and smooth.
- Add vanilla extract, cayenne pepper, and salt. Stir to combine and adjust the heat level by adding more cayenne if needed for your spice preference.
- Allow the mixture to cool at room temperature for about 15 minutes, then cover and refrigerate until completely chilled, approximately 1 hour.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, until firm.
Notes
- For a milder heat, reduce the cayenne pepper to 1/8 teaspoon.
- Alternatively, try adding a pinch of cinnamon for a complementary spice profile.
- Ensure your chocolate is of high quality for the best flavor.
Nutrition
Calories: 619kcalCarbohydrates: 47gProtein: 7gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 96mgSodium: 51mgPotassium: 410mgFiber: 4gSugar: 38gVitamin A: 1281IUVitamin C: 1mgCalcium: 130mgIron: 5mg
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