In addition to making maple syrup and building maple syrup making machines I also make ice cream in the summer. Two summers ago I started making Aztec Chocolate Ice Cream. It is a cooked custard ice cream that includes cocoa, cinnamon, cayenne powder, and candied ginger. It starts cold, rich, and chocolate then burns your face off.

I love the stuff.

My wife won’t go near it.

Here is the recipe as a couple of people have asked for it.

MapleEngineer Aztec Chocolate Ice Cream

See NOTE at the end.

500 ml (2 c) 35% (whipping) cream

1 L (4 c) 10% (table) cream

1 c (85 g) Dutch process cocoa powder

1 1/2 c (180 g) sugar

1 T (15 ml) vanilla (I use really good Madagascar Bourbon Vanilla in bourbon)

1/8 t (6 g) salt

1 1/2 t (2.7 g) ground cayenne

1 1/2 t (4 g) ground cinnamon

1/2 t (1.4 g) ground ginger

I put the 10% cream, sugar, vanilla, and cocoa powder in a pot and heat it slowly to a simmer whisking slowly but constantly until the sugar is dissolved. Then I add the spices and salt and whisk slowly until well incorporated. Once everything is smooth I remove the pot from the heat, whisk in the heavy cream, put it in a container, and stick it in the friged, preferably overnight, to cool thoroughly.

Once it’s cool make it into ice cream.

This recipe produces what I think it a very nice, VERY rich (18% MF) chocolate ice cream with a nice burn.

NOTE: As a typical Canadian who grew up during the transition from Imperial to Metric measurements I still cook in Imperial units. Well…sort of. I measure the cream in Liters but everything else in t, T, and c. So, I’ve put the units that I use first with my best shot at converting them second. Be aware that I may have made a terrible mistake. I recommend measuring as I do. If anyone wants to correct these measurements I will update the recipe here.

  • MapleEngineer@lemmy.caOP
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    1 year ago

    I’ve spent time in Louisiana but never ran into Tabasco ice cream. I will see if I can find it the next time I’m there.

    I could probably adapt this recipe to include Tabasco instead of cayenne. Is it normally chocolate or do they do it over a vanilla base?

    • QuinceDaPence@kbin.social
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      1 year ago

      The stuff I had I think was on vanilla but they probably had both.

      This was probably like 17 years ago so it’s possible they don’t do it any more but everyone had a positive reaction to it so I’d assume they still do.

      While on the topic of spicy food in Louisianna, have you tried spicy boiled peanuts?