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Spicy Chocolate Ice Cream With or Without Bourbon

Hot chocolate. I like it.

In my kitchen, it usually ends up in the cafe mocha I share with Mr. CC. But not at this stage.

This time I wanted to share with you a spicy chili chocolate flavor and it was ice cream. It does not disappoint.

Chocolate base for ice cream

Now, I am well aware of my tendency to add alcohol to ice cream. I like to discover what small doses of alcohol can enhance a frozen dessert. I feel like a bit of a scientist.

But if the alcohol in the ice cream is not enough, feel free to leave it out. The end result will be no less delicious. And of course, don't add it if you plan to serve it to children.

However, if you're not averse to alcohol in ice cream, I'm here to tell you that a tablespoon or two of really good bourbon deepens the flavor of the chocolate and gives it a mysterious smokiness with a hint of spice.

Based on the ice cream I made here (and can you modify your own recipes?), this recipe is super quick to make. It needs to be refrigerated overnight, so plan ahead.

Spicy chocolate ice cream

Spicy Chocolate Ice Cream Recipe from Christina.
This is enough to tightly fill a 32oz container

  • 4 egg yolks
  • 1/2 cup sugar (I used 1/3 cup Splenda sugar)
  • 1/2 cup sweetened cocoa powder (I used Dagoba chocolate for drinking )
  • A pinch of sea salt
  • 2 cups of 2% milk
  • 1 good teaspoon of Madagascan vanilla
  • 1 cup cream (whipped cream)
  • 2 tablespoons bourbon (optional, I used Maker's Mark )

Using a hand mixer or food processor, beat the egg yolks, sugar, cocoa powder, and salt until smooth and thick.
Bring the milk to a boil in a 2-quart saucepan over medium-low heat. It is hot enough when small bubbles form on the sides of the pan.
With the mixer on low speed, slowly pour the hot milk into the egg mixture and mix well. Add everything back to the pot and simmer, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove from heat and strain into a clean glass bowl. Let cool for about 10 minutes before adding the cream, vanilla, and bourbon (if using).
Refrigerate overnight or until completely chilled, at least 6 to 8 hours.
Mix the ingredients well before adding the cooled custard to the ice cream maker .
Process according to manufacturer's instructions. It slowly hardens in about 25 minutes.
Pour it into a 32-ounce container (large yogurt containers work well), cover with plastic wrap before sealing, and freeze for an hour or two before serving.

The links in this article will take you to my Amazon store (which I open from time to time) where I list kitchen gadgets, gizmos, small appliances, herbs, spices, food (and bourbon), cookbooks, my cameras - everything. Which I use in the kitchen. I don't list products I haven't used or don't own. Buying items from my Amazon store earns me cents, so I can buy more kitchen supplies.

Also, I was not contacted by Dagobah to feature here, nor did I request or receive any compensation for doing so. Sometimes I share products that I use because I love them and think they're worth sharing. That's all.

Copyright © 2005-2012 by Christine Cox. All rights reserved

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