Spicy Chocolate-Habanero Ice Cream
About this Recipe
By: Rachel
Ice creams are one of my favorite desserts to make. It is so much fun to play with different flavors and textures. Also, a simple scoop of ice cream always makes a beautiful and pleasing dessert—no need to take on a daunting task like making a picture-perfect tart crust, or decorating a cake (my nemesis).
I remember my first taste of Mexican chocolate ice cream—I loved the pairing of cinnamon with the chocolate, but although it was advertised as spicy, I was disappointed not to detect any heat. At home, I began to experiment with the flavors of fresh, hot chiles with sweet, cold ice cream. I found that the aggressive heat and slight fruitiness of the habanero were the perfect match for dark chocolate. Adding cinnamon and almond extract to the base takes the flavor profile to the next level.
The first bite of this ice cream is cold and sweet, but it only takes a moment or two to get that pleasant tingle in the back of your palate, letting you know you’ve had something really hot. It’s a lot of fun to watch the surprised faces of your guests as they try this dessert! Note that the heat level can vary significantly from one pepper to the next, but in general, using one pepper will give you a very mild heat—I like to use three, so that the heat is very forward in the ice cream.
Do be sure to warn your guests in case any are sensitive to chiles, and note that this is not a good dessert choice for the littlest foodies in your life.
Spicy Chocolate-Habanero Ice Cream
Ingredients
- 2 cups 2 cups (475mL) heavy whipping cream
- 1 cup 1 cup (235mL) whole milk
- ⅔ cup ⅔ cup (90g) sugar
- 1 pinch kosher salt
- 2-3 habanero peppers
- 1 cinnamon stick
- 5 large egg yolks
- ½ teaspoon almond extract
- 8 ounces (225g) dark chocolate, chopped
Step by Step Instructions
Step 1
- In a heavy saucepan, whisk the cream, milk, sugar, and salt together until combined. Begin to heat over medium-low heat.
Step 2
- Use gloves while handling habaneros. With a sharp knife, cut a slit into the bottom of the habaneros (your goal is to help release the oils and flavors of the habanero into the base without allowing the seeds to escape). Add the habaneros and cinnamon stick to the cream mixture and allow to simmer very gently for 15 minutes. Using a slotted spoon, remove and discard the habaneros and cinnamon stick. Remove from heat.
Step 3
- Add the yolks to a medium bowl. Take a whisk in one hand, and a ladle in the other. Temper the mixture by whisking the egg yolks while pouring in a ladleful of warm ice cream base. Whisk in a second ladleful, then whisk the tempered yolks back into the saucepan. Heat over low heat until thickened—a candy thermometer will register 170°F (77°C) and the mixture will coat the back of a spoon.
Step 4
- Whisk in the almond extract and chocolate until the mixture is smooth. Chill in the refrigerator for several hours or overnight, then freeze in an ice cream maker according to manufacturer’s instructions.
Beverage Pairing
By: Olivia
To best balance the richness and slight heat from this ice cream, you should pair this dessert with something fruity, acidic, and low in alcohol. Please welcome Lambrusco! Native to Italy, Lambrusco is a sparkling red wine primarily produced in Emilia-Romagna. Its refreshing style will complement this ice cream beautifully by cutting through the rich chocolate and habanero spice. I’d recommend grabbing a bottle of Cleto Chiarli Vecchia Modena Lambrusco from Violet Wine.
