SPEEDY GINGER ICE CREAM WITH CHILLI-CHOCOLATE SAUCE
Cool and lightly spiced this ice cream makes the perfect end to an Indian-themed supper
Provided by Roopa Gulati
Categories Dinner, Treat
Time 20m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.
- Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.
Nutrition Facts : Calories 479 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.24 milligram of sodium
CHILE CHOCOLATE ICE CREAM
The spiciness gives this ice cream an added kick and really brings out the richness of the chocolate as well. Spices are all to taste because I just eyeballed it and your preferences may vary.
Provided by Todd Marsh
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
- Stir milk and heavy cream into cocoa mixture until well combined.
- Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 18.3 g, Cholesterol 33.6 mg, Fat 9.8 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 28.6 mg, Sugar 14.4 g
CHOCOLATE CHILI ICE CREAM
Categories Milk/Cream Ice Cream Machine Chocolate Egg Dessert Frozen Dessert Almond Spice Kahlúa Summer Cinnamon Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 11
Steps:
- In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.
HOT SPICED MEXICAN HOT CHOCOLATE WITH ICE CREAM DUSTED WITH CHILI POWDER
Provided by Michael Chiarello : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute. Serve immediately with a dollop of vanilla ice cream and a sprinkling of chili powder on top.
- You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving. (The classic Mexican chocolate was whisked with a special wooden tool called a 'molinillo'.)
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