CHOCOLATE AND CHILLI ICE CREAM
Steps:
- Pour the cream,milk and 3 teaspoons of the sugar into a medium sized sauce pan.
- Bring to a simmer over medium heat and then reduce the heat slightly.
- Meanwhile, whisk the yolks until they become creamy smooth. Add the remaining 3 teaspoons of sugar and then whisk a little more.
- Pour the egg yolks into the sauce pan. Do not allow the this combo to bubble as the yolks will curdle. Simply cook it on low until the mixture is thick enough to coat the back of a spoon.
- Break up the chocolate into small pieces and add it to the saucepan.
- Stir until the chocolate is melted into the cream. Be sure the cream does not get too hot.
- Add the whisky and chilli powder and stir to combine. Check for seasoning. I used two teaspoons of chilli powder.
- Allow to cool for a few minutes.
- Now pour this into your ice cream container and turn on the machine. With the Buffalo Ice Cream Maker, your ice cream will be ready in about 30 minutes.
- If using the hazelnuts or marshmallows, add them just at the end about a minute before the ice cream is ready.
CHILI CHOCOLATE ICE CREAM
A soft and creamy chocolate ice cream, with just a hint of spice to give it a little kick! This no churn chili chocolate ice cream is a basic recipe that makes a statement!
Provided by The Home Cook's Kitchen
Categories Dessert
Time 10h30m
Number Of Ingredients 4
Steps:
- Gently heat cream and chocolate until the chocolate has fully melted. You can either do this in the microwave, heating at 30-second increments then stirring, or on the stovetop over low heat.
- Add the cayenne pepper bit by bit, and taste. Adjust flavour according to tastes.
- Cover the cream and chocolate, and refrigerate 2 hours until cream is cold again.
- Whip chocolate cream until stiff peaks form. This may take slightly longer than regular whipping cream because of the chocolate. Just keep going!
- Pour condensed milk into a large bowl, and add a scoop of the chocolate cream. Gently fold, then fold in remaining cream.
- Pour into an air-tight container or loaf pan lined with parchment paper. If using a loaf tin, wrap in one layer of plastic wrap, and finish a layer of aluminium foil.
Nutrition Facts : Calories 616 kcal, Carbohydrate 48 g, Protein 8 g, Fat 44 g, SaturatedFat 27 g, Cholesterol 131 mg, Sodium 118 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
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.
MEXICAN CHOCOLATE ICE CREAM
Categories Milk/Cream Chocolate Egg Dessert Kid-Friendly Frozen Dessert Vanilla Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 1/2 qt
Number Of Ingredients 7
Steps:
- Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add chocolate and half-and-half and bring to a boil over moderate heat, whisking. Remove from heat.
- Lightly beat eggs with salt in a bowl, then add hot chocolate mixture in a slow stream, whisking. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard registers 175°F on thermometer, 1 to 5 minutes. Immediately pour through a fine-mesh sieve into a metal bowl. Put bowl in a larger bowl of ice and cold water and cool, stirring occasionally.
- Freeze custard in ice cream maker. Transfer ice cream to an airtight container and freeze until hardened, about 1 hour.
CHILI'S CHOCOLATE DESSERT
This recipe is posted by request. The original poster of this recipe is Todd Wilbur. What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet. Just like fajitas. The chocolate chip cookie and graham cracker crust "pie" is topped with a scoop of vanilla ice cream, and then drizzled with chocolate and caramel syrup. It's all served up in a hot skillet of cinnamon butter. Yum! If you want to prepare this one just like they do at the restaurant, you'll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine. You just have to be sure your pan is super hot to get that authentic Chili's "sizzle." If you don't have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it'll still taste awesome! ENJOY! "Recipe created by Todd Wilbur www.TopSecretRecipes.com".
Provided by Charishma_Ramchanda
Categories Pie
Time 1h30m
Yield 9 desserts
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees.
- Combine the flour, baking soda and baking powder in a medium bowl.
- In a separate large bowl, beat together the butter and sugar with an electric mixer.
- Continue beating for about 30 seconds or until mixture turns lighter in color.
- Add the egg, milk, and vanilla and beat until smooth.
- Slowly mix the dry mixture into the wet mixture.
- Beat until well-combined and then mix in the coconut flakes.
- Set this cookie dough aside for now.
- Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds.
- Add the sugar and stir well for 30 seconds.
- Add the graham cracker crumbs and stir.
- Press this mixture into the bottom of a 9x9-inch baking dish or pan.
- Sprinkle the cup of chocolate chips evenly over the graham cracker crust.
- Press the cookie dough into the dish, covering the chocolate chips.
- Use flour on your fingers to keep the soft dough from sticking.
- Sprinkle the chopped walnuts over the dough.
- Use your fingers to press the nuts into the dough.
- Bake for 40-45 minutes or until the edges of the"pie" become light brown.
- Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
- When you are ready to make your dessert, heat up a small skillet over medium heat.
- When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan.
- It should quickly melt and sizzle.
- Slice the"pie" into 9 pieces and place one into the hot skillet.
- If the"pie" has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.
- Place a scoop of ice cream on top of the"pie.
- "Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top.
- Repeat for the remaining ingredients and serve sizzling in the skillet.
Nutrition Facts : Calories 784.1, Fat 53.7, SaturatedFat 29.2, Cholesterol 124.5, Sodium 472.8, Carbohydrate 73.5, Fiber 3.8, Sugar 50.8, Protein 8.6
THAI CHILI CHOCOLATE ICE CREAM
Oh. my. goodness. I was somewhat skeptical, thinking this might be weird, but the spicy chocolate sweetness is SO delicious. Yum. Just, yum. This is from The Vegan Scoop. Cooking time is cooking and chilling time. ***NOTE: Nutrition Facts listed are inaccurate!! Food.com wouldn't take "soy creamer" as a valid ingredient, so the listed facts are for dairy cream--much higher in fat.
Provided by Serah B.
Categories Frozen Desserts
Time 3h35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mix 1/2 cup soy milk with arrowroot powder and set aside.
- Process chilis in blender until smooth.
- Mix soy creamer, blended chilis, remaining soy milk, sugar, cocoa powder, and chocolate chips in a medium saucepan over low heat.
- Stir frequently until chocolate chips are melted, then bring to a boil.
- Once the mixture begins to boil, remove from heat and immediately add arrowroot cream; mixture will noticeably thicken.
- Add vanilla extract.
- Refrigerate until chilled, about 2 to 3 hours.
- Freeze according to your ice cream maker's instructions.
Nutrition Facts : Calories 297.9, Fat 22.1, SaturatedFat 13.6, Cholesterol 66.3, Sodium 23.7, Carbohydrate 25.8, Fiber 1.8, Sugar 19.4, Protein 2.6
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