White Chocolate Ancho Chile Ice Cream
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
- Cover the chiles with hot water and let them soak until pliable, about 30 minutes.3 ancho chilies
- Remove the chiles and discard the seeds.
- Place the chiles in a blender or food processor and puree finely with a little of the soaking water.
- Stir in the cinnamon and cloves.½ teaspoon ground cinnamon, ¼ teaspoon ground cloves
- Melt the chocolate in a double boiler over hot water.6 ounces good quality white chocolate such as Tobler or Lindt
- Combine the cream, milk, and sugar in a medium saucepan.2 cups heavy cream, ¾ cups sugar
- Split the vanilla bean and scrape some of the seeds into the mixture. Bring the mixture to a boil.1 vanilla bean
- Whisk the egg yolks in a bowl while pouring in about a third of the hot milk mixture.6 egg yolks
- Reheat the remaining milk mixture and add the egg yolks. Heat for one minute, whisking constantly.
- Strain the mixture into a bowl.
- Stir in the chile mixture and the chocolate, and chill 15 minutes in the freezer.
- 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
