This is the story of how I made a lot of ice cream by mistake, no really.
I took David Lebovitz’s custard-based chocolate ice cream and cut the cream down by half a cup to 1.5 cups and the chocolate down to 4 ounces from 5 ounces. The first change was in the interests of making sure we have room for raspberry swirl in the ice cream container, and the second was because it seemed like a waste to open an extra bar of semisweet Ghiardelli’s chocoate to get one extra ounce. The mix is sitting in the fridge right now, and by pre-frozen taste test it’ll work out just fine.
He likes to conserve saucepans, so I made the custard in the same saucepan I used for the initial chocolate plus heavy cream blending. This resulted in a somewhat odd-looking brown egg custard. This was definitely my second good custard in a row, although I’ve gotta be careful if I use the hot burner. I should swap back to the cooler burner next time even if it’s a pain to get it lit.
Oh, the raspberry part is just raspberries fork-crushed with sugar and a bit of vodka to prevent too much freezing. You layer it into the quart container with the ice cream after you’ve made the ice cream. So good. We did the vanilla raspberry swirl last time and it was amazing. This is a test run for some future visitors who requested this flavor.
So this is your basic chocolate ice cream recipe, Philadelphia-style (no eggs), but you also add a bit of brandy and some cinnamon and a bunch of chile powder. The recipe calls for either ancho or chipotle chile powder; we went for ancho. My initial reaction on tasting the mix was that it was a bit wussy, but I’m more hardcore about heat than is reasonable. It is super-rich and chocolatey, so all’s well! And when I have a chance to make this with Chris T., we’ll fiddle around with a hotter batch. You could do this with a small amount of naga jolokia and get something really interesting.