chocolate

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. ...

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.