so i made Mexican Chocolate ice cream and i tasted it last night. i have to say, for the first batch of chocolate i have made in a while, it tasted pretty darn good. first, the recipe:
1 1/2 cups heavy cream
1 1/2 cups half and half
1 cup of sugar
1 tsp vanilla (or 1 split and scraped vanilla bean)
1/3 cup unsweetened cocoa
cinnamon - um…no idea how much. a tablespoon? i just do it to taste…
so, it is the same recipe as the vanilla base with a few things added because even chocolate ice cream has vanilla in it. (and if chocolate and vanilla can get along, America, why can’t we?) same deal as making the vanilla (you can scroll down and see the procedure for that under the “Vanilla/Red Wine Caramel Apple Pie Ice Cream” entry.) The difference is that as you are heating the cream/sugar/vanilla mixture, slowly add in the cocoa and wisk constantly. the cocoa is going to be a bitch and not combine. in fact, it is going to lay on top of the cream and be a total jerk. keep wisking. as the cream mixture heats it will incorporate. slowly add cinnamon and keep tasting. cinnamon can quickly overpower everything (it is the rachael ray of spices…loud and obnoxious if you use too much, but perfect if it’s in the background where you can kind of tell it’s around but don’t really have direct contact. like if you were at a party and rachael was like 4 rooms away. it’d be kinda cool if she was there, but you don’t really want to stand next to her…) so add and wisk and taste. add. wisk. taste.
both the cinnamon and the cocoa might not wisk in completely or when you are chilling might separate a bit. that is ok. when you spin it in your ice cream maker it will allllllllll come together (just like an A-Team plan).
so spin and store in freezer overnight at least.
upon tasting i realized a few things:
1. it’s pretty kick ass for a first revisit.
2. it could be kickiner assiner (translation: more kick ass) if i used fancy cocoa. i just used hershey’s but i can get some french stuff from the local co op that might make the stuff pop or make the chocolate a little deeper tasting.
3. it needed chunks of something. possibilities: brownie chunks, angel food cake chunks, marshmallow swirl,
4. consistency seemed creamier than the vanilla. not sure why…
i would like to try a regular chocolate without the cinammon. and maybe throw in some raspberryness along the lines of raspberry liquor or frozen fruit. i want to stay focused though. i probably should have done plain chocolate before i mucked it up with the cinnamon, but it actually worked out well.
other things i would like to do with a plain chocolate:
-chocolate with peanut butter swirl
-chocolate with york peppermint patty chunks
-lay in a bathtub full of it