White Chocolate Ancho Chile Ice Cream

The Complete Chile Pepper Book, Dave DeWitt and Paul W. Bosland
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RECIPE CATEGORY: Desserts

Ingredients
  

  • 3 ancho chilies (stems removed)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 6 ounces good quality white chocolate such as Tobler or Lindt (2 bars)
  • 2 cups heavy cream
  • ¾ cups sugar
  • 1 vanilla bean
  • 6 egg yolks
  • Cinnamon sticks and shaved dark semisweet chocolate as garnish

Instructions
 

  1. Cover the chiles with hot water and let them soak until pliable, about 30 minutes.
    3 ancho chilies
  2. Remove the chiles and discard the seeds.
  3. Place the chiles in a blender or food processor and puree finely with a little of the soaking water.
  4. Stir in the cinnamon and cloves.
    ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves
  5. Melt the chocolate in a double boiler over hot water.
    6 ounces good quality white chocolate such as Tobler or Lindt
  6. Combine the cream, milk, and sugar in a medium saucepan.
    2 cups heavy cream, ¾ cups sugar
  7. Split the vanilla bean and scrape some of the seeds into the mixture. Bring the mixture to a boil.
    1 vanilla bean
  8. Whisk the egg yolks in a bowl while pouring in about a third of the hot milk mixture.
    6 egg yolks
  9. Reheat the remaining milk mixture and add the egg yolks. Heat for one minute, whisking constantly.
  10. Strain the mixture into a bowl.
  11. Stir in the chile mixture and the chocolate, and chill 15 minutes in the freezer.
  12. Freeze in an ice cream maker according to the manufacturer’s instructions. Serve garnished with a cinnamon stick and the shaved chocolate.
    Cinnamon sticks and shaved dark semisweet chocolate as garnish
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