WICKED HOT CHOCOLATE ICE CREAM

Wicked Hot Chocolate Ice Cream image

Almonds and chocolate are a great combination and they add a bit of texture to this creamy chocolate ice cream recipe. The chocolate flavor is so intense ... it's a chocolate lovers dream! Don't be afraid of the cayenne pepper. It adds slight heat, but it's not overpowering and complements the chocolate beautifully. What a...

Provided by Daniel Rinaldi

Time 6h25m

Number Of Ingredients 11

Ingredients

4 inch piece vanilla bean
1 c whole milk
1/3 c granulated sugar
2 c heavy cream
3/4 c Williams-Sonoma sweet ground chocolate
1/2 tsp cayenne pepper
1/2 tsp ancho chile powder
4 oz Jacques Torres bittersweet chocolate
1 large egg
2 large egg yolks
1/2 c almonds, slivered

Steps:

1. Split vanilla bean in half lengthwise scraping both sides with a knife. Reserve both the bean pod and scrapings. Combine milk, half of the sugar, cream, ground chocolate, cayenne, and ancho powder, vanilla bean scrapings and the vanilla pod into a heavy bottom sauce pan over medium high heat. Bring the temperature up to 175 degrees, turn off heat, add bittersweet chocolate and mix until melted
2. Combine the whole egg, egg yolk and remaining sugar in a mixing bowl and beat until pale yellow and thick, about three minutes.
3. Remove 1/2 cup of the hot milk mixture and add it very slowly to the beaten egg while whisking vigorously. Repeat again with another half cup of milk mixture, then add this back to the saucepan. Over low heat cook until this reaches 180 degrees, stirring constantly, do not let come to a boil.
4. Once 180 degrees is reached pour through a fine mesh strainer into a bowl, Remove the vanilla bean pod and add back to the ice cream base. Cover with plastic wrap and let cool a room temperature for about an hour and then refrigerate for at least 4 hours or overnight.
5. Put almonds on a baking sheet and place in a 350-degree oven for 7-10 minutes being careful not to burn. Move them around every few minutes. Set aside
6. Remove vanilla bean pod and put chilled mixture into your ice cream maker. Follow manufactures directions to churn ice cream base. When Ice cream is almost done put in the almonds and mix just enough to incorporate them. Freeze ice cream for an hour then serve. I live to serve it with a dollop of whipped cream, sliced almonds and during the summer a drizzle of fresh raspberry sauce.