Mexican Spiced Chocolate Ice Cream

This spiced take on traditional chocolate ice cream is just the thing for a dessert on a spicy evening! The coolness of the the ice cream is heated up by chili powder and cinnamon for a memorable treat!

One line reminder to vote for my entry in the California Raisin Let's re-Do Lunch Competition! Vote Daily!

Lately this Arizona girl is missing home. Well, no, I'm missing Mexican Food. It's very hard to find a proper enchilada in Washington, DC. I've been trying for years, and no matter how many places I try, they are serving Mexican food from every other province than what I grew up with. I want some good baja style, western coast of mexico border town food. Mmmm. I can't find it here. 

I've been making enchiladas and quesadillas almost daily. Everything that's been coming out the kitchen is drenched in queso and chiles. It's been wonderful. Of course this obsession had to run over into my baking. Believe me, my litte obsession had me thinking about queso ice cream, or straight up siracha ice cream. Don't worry. I'm not going to try.....well...maybe the que.......no. Bad idea. 

It took some time, but I finally settled on turning Mexican Hot Chocolate into an ice cream....because everything has to be ice cream for the next month. Ice Cream '10 has been rough. I still need about 14 more recipes to round it out to the full 52. It's doable. Just promise not to hate me for the barrage of ice cream recipes I'll be posting. Next year will be different. I'm already planning how to get ahead and stick to the one a week plan. 

But until then hopefully you enjoy all these crazy flavors of ice cream I make! I hope so! If you don't, feel free to check back with me in January! :) 

Mexican Spiced Chocolate Ice Cream

2/3 cup white sugar

1/2 cup unsweetened cocoa powder

3 egg yolks, beaten

2 2/3 cups heavy cream

1 teaspoon chili powder

1/2 teaspoon cinnamon

In a stand mixer, stir together sugar, cocoa, chili powder and cinnamon. Add egg yolks and blend on low. With the mixer remaining on low, add cream a little at a time. Once all cream is incorporated, continue to mix until soft peaks are formed. Chill mixture in refrigerator for roughly half an hour.

When ready pour cream mixture into the ice cream maker. Freeze according to manufacturer's instructions. 

Pour ice cream into a suitable freezing container and allow to freeze until set hard.

Enjoy!

Cilantro Lime Ice Cream

Tangy, sweet Cilantro Lime Ice Cream is the perfect end to a spicy evening!

Well I’m back from Kansas! But I’ll post about that on Wednesday when I’ve had a little more time to sleep, catch up on life and see just how bad my hair looked in that humidity!

Butchie is also back! Say hi, Butchie! [Heeyyyyyyyy. -B.]

Okay, now that she thinks I’m ridiculous...Butch had a week off last week, by which we mean she was working late because her night editor had to go to the hospital. Lovely. That’s what you get for having a real career in DC: long hours and bosses who think everything is do or die. It’s August in DC for heaven’s sake! This city shuts down in August…except apparently for her office. [Well, that's the problem. Normally there are several night editors, but this time of year everyone is on vacation so there's only one. ANYWAY THAT IS A BORING STORY THE END. -B.] I love August. My work load gets cut in half and I still have interns. Aaaaah. So relaxing. Remind me of this in December when I hate my job.

But since she’s been stressed we went for the easy night and just picked up dinner, threw together some ice cream, and kicked back with episodes of shows she doesn’t have time [or a cable connection -B.] to watch. Delightfully calm….until you dig into that ice cream! Woo! Tangy! Wakes you right up! Calm it is not! Definitely one of a kind! [It would follow Mexican food really nicely. The cilantro is understated, but present, and the citrus punch in an ice cream, rather than a sorbet, is wonderful and unexpected. -B.]

Cilantro Lime Ice Cream

1 packet unflavored gelatin

¾ cup lime juice

¾ cup sugar

½ cup cilantro

1 egg

1 cup heavy whipping cream

½ cup milk

Pour the gelatin into the lime juice and allow to sit for five minutes. Combine the lime juice mixture and sugar into a small sauce pan. Bring to a boil and stir until the sugar dissolves. Remove from heat and add cilantro. Allow to seep for 15 minutes. Strain out the cilantro. Cool the cilantro lime mixture completely.

In a stand mixer combine the egg and cilantro syrup. Beat for 1 minute. Stir in milk and cream. Do not whip.

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.