FoodPorn

Here you go.

MapleEngineer Aztec Chocolate Ice Cream

See NOTE at the end.

500 ml (2 c) 35% (whipping) cream

1 L (4 c) 10% (table) cream

1 c (85 g) Dutch process cocoa powder

1 1/2 c (180 g) sugar

1 T (15 ml) vanilla (I use really good Madagascar Bourbon Vanilla in bourbon)

1/8 t (6 g) salt

1 1/2 t (4 g) ground cinnamon

1 1/2 t (2.7 g) ground cayenne

1 1/2 t (4 g) ground cinnamon

1/2 t (1.4 g) ground ginger

I put the 10% cream, sugar, vanilla, and cocoa powder in a pot and heat it slowly to a simmer whisking slowly but constantly until the sugar is dissolved. Then I add the spices and salt and whisk slowly until well incorporated. Once everything is smooth I remove the pot from the heat, whisk in the heavy cream, put it in a container, and stick it in the friged, preferably overnight, to cool thoroughly.

Once it's cool make it into ice cream.

This recipe produces what I think it a very nice, VERY rich (18% MF) chocolate ice cream with a nice burn.

NOTE: As a typical Canadian who grew up during the transition from Imperial to Metric measurements I still cook in Imperial units. Well...sort of. I measure the cream in Liters but everything else in t, T, and c. So, I've put the units that I use first with my best shot at converting them second. Be aware that I may have made a terrible mistake. I recommend measuring as I do. If anyone wants to correct these measurements I will update the recipe here.

I have a patch of chocolate bhutlah peppers growing at the moment. I definitely know what I'm making now.

Here you go.

MapleEngineer Aztec Chocolate Ice Cream

See NOTE at the end.

500 ml (2 c) 35% (whipping) cream

1 L (4 c) 10% (table) cream

1 c (85 g) Dutch process cocoa powder

1 1/2 c (180 g) sugar

1 T (15 ml) vanilla (I use really good Madagascar Bourbon Vanilla in bourbon)

1/8 t (6 g) salt

1 1/2 t (4 g) ground cinnamon

1 1/2 t (2.7 g) ground cayenne

1 1/2 t (4 g) ground cinnamon

1/2 t (1.4 g) ground ginger

I put the 10% cream, sugar, vanilla, and cocoa powder in a pot and heat it slowly to a simmer whisking slowly but constantly until the sugar is dissolved. Then I add the spices and salt and whisk slowly until well incorporated. Once everything is smooth I remove the pot from the heat, whisk in the heavy cream, put it in a container, and stick it in the friged, preferably overnight, to cool thoroughly.

Once it's cool make it into ice cream.

This recipe produces what I think it a very nice, VERY rich (18% MF) chocolate ice cream with a nice burn.

NOTE: As a typical Canadian who grew up during the transition from Imperial to Metric measurements I still cook in Imperial units. Well...sort of. I measure the cream in Liters but everything else in t, T, and c. So, I've put the units that I use first with my best shot at converting them second. Be aware that I may have made a terrible mistake. I recommend measuring as I do. If anyone wants to correct these measurements I will update the recipe here.

Probably the ginger if you add enough of it

I forgot the most important ingredient, the chili powder. I was flying by the seat of my pants.

I've spent time in Louisiana but never ran into Tabasco ice cream. I will see if I can find it the next time I'm there.

I could probably adapt this recipe to include Tabasco instead of cayenne. Is it normally chocolate or do they do it over a vanilla base?

I make it myself so I'm sure. Now if you're lactose intolerant...

I haven’t seen laxative chocolates in a long time, but now you’ve reminded me…

Here you go.

MapleEngineer Aztec Chocolate Ice Cream

See NOTE at the end.

500 ml (2 c) 35% (whipping) cream

1 L (4 c) 10% (table) cream

1 c (85 g) Dutch process cocoa powder

1 1/2 c (180 g) sugar

1 T (15 ml) vanilla (I use really good Madagascar Bourbon Vanilla in bourbon)

1/8 t (6 g) salt

1 1/2 t (4 g) ground cinnamon

1 1/2 t (2.7 g) ground cayenne

1 1/2 t (4 g) ground cinnamon

1/2 t (1.4 g) ground ginger

I put the 10% cream, sugar, vanilla, and cocoa powder in a pot and heat it slowly to a simmer whisking slowly but constantly until the sugar is dissolved. Then I add the spices and salt and whisk slowly until well incorporated. Once everything is smooth I remove the pot from the heat, whisk in the heavy cream, put it in a container, and stick it in the friged, preferably overnight, to cool thoroughly.

Once it's cool make it into ice cream.

This recipe produces what I think it a very nice, VERY rich (18% MF) chocolate ice cream with a nice burn.

NOTE: As a typical Canadian who grew up during the transition from Imperial to Metric measurements I still cook in Imperial units. Well...sort of. I measure the cream in Liters but everything else in t, T, and c. So, I've put the units that I use first with my best shot at converting them second. Be aware that I may have made a terrible mistake. I recommend measuring as I do. If anyone wants to correct these measurements I will update the recipe here.