| From Harvey F. Modified and submitted by Drew F. | |||||||||||||||||||||||||||||
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In a mixer, combine cream, 1 cup milk, sugar, and salt. While mixing, add the cocoa powder. Mix well. Pour into a pot and heat to 170° F. (Don't wash the mixing bowl yet.) In the mixing bowl, combine the 4 yolks, and ¾ cup of milk. Mix in the spices (saving the vanilla & crème de cacao for later) Mix well. Temper the egg yolks before adding to the hot cocoa by stirring a bit of the hot cream into them. Beat well, then add the warmed egg yolks to the cream. Heat until the mixture comes to a boil. Strain into a spouted container – a 4-cup measure works great. Add vanilla extract and the crème de cacao. Mix. Cool, cover and store in the refrigerator overnight. Put the ice cream storage container into the freezer. This is the container in which you want to store the ice cream. Next Day: Make ice cream according to the ice cream machine manufacturer's instructions. | |||||||||||||||||||||||||||||
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| Ice Cream Notes
I began with my chocolate ice cream recipe and tried to get as close as possible to Jacques Torres' Wicked Hot Chocolate. It is very good. I suggest you don't tell people what is in it until after they try it. | |||||||||||||||||||||||||||||
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Just want to let you know that the ice cream gets a big thumbs up. I found the recipe through a Google search trying to find a chocolate ice cream with chipotle peppers, and gave it a whirl not knowing how reliable the recipe was. And it turned out to be one of the best ice creams I've ever had. I've been trying a lot of these new-fangled spicy chocolate candy bars lately, which was my inspiration. Next I want to try and emulate the Vosges chocolate bar with curry and coconut: http://www.typetive.com Dave This chocolate ice cream is fantastic! © 2004 Drew Faber. All rights reserved. Used by permission. | |||||||||||||||||||||||||||||
