Chile Chocolate Ice Cream

Ingredients and Weight:

• 1 lb bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 large egg yolks

Preparation Time:

15 minutes

Cooking Time:

5 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, cocoa powder, cayenne pepper, cinnamon, and salt. Bring to a simmer over medium heat, stirring constantly.
2. In a large bowl, whisk the egg yolks. Slowly whisk the hot cream mixture into the egg yolks.
3. Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. Do not boil.
4. Remove the saucepan from the heat and stir in the chopped chocolate until melted.
5. Strain the ice cream base through a fine-mesh sieve into a clean bowl.
6. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
7. Freeze the ice cream base according to your ice cream maker's instructions.

Nutritional Information:

Per serving (1/8 of the recipe):

• Calories: 250
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 75mg
• Sodium: 55mg
• Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugar: 20g
• Protein: 5g

Dish Characteristics:

• Rich and creamy
• Intense chocolate flavor with a subtle hint of spice
• Smooth and velvety texture
• Perfect dessert for chocolate lovers

User Comments:

• "This ice cream is absolutely divine! The perfect balance of chocolate and spice." - Sarah
• "I made this for my dinner party and my guests raved about it. It's so easy to make and tastes so impressive." - Jessica
• "I love the subtle heat from the cayenne pepper. It adds a unique twist to the classic chocolate ice cream flavor." - David
• "This recipe is a keeper! It's now my go-to dessert for any occasion." - Emily

Special Precautions and Tips:

• For a stronger chocolate flavor, use dark chocolate with a higher cocoa content.
• If you don't have cayenne pepper, you can substitute a pinch of red pepper flakes.
• Be sure to refrigerate the ice cream base for at least 4 hours before freezing to allow the flavors to develop.
• Enjoy the ice cream within 2 weeks for the best flavor.