Chile Chocolate Ice Cream Recipes

Steps:

• Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
• Stir milk and heavy cream into cocoa mixture until well combined.
• Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.

Steps:

• In a small bowl, mix 1/2 cup soy milk with arrowroot powder and set aside.
• Process chilis in blender until smooth.
• Mix soy creamer, blended chilis, remaining soy milk, sugar, cocoa powder, and chocolate chips in a medium saucepan over low heat.
• Stir frequently until chocolate chips are melted, then bring to a boil.
• Once the mixture begins to boil, remove from heat and immediately add arrowroot cream; mixture will noticeably thicken.
• Add vanilla extract.
• Refrigerate until chilled, about 2 to 3 hours.
• Freeze according to your ice cream maker's instructions.

Steps:

• Preheat the oven to 325 degrees.
• Combine the flour, baking soda and baking powder in a medium bowl.
• In a separate large bowl, beat together the butter and sugar with an electric mixer.
• Continue beating for about 30 seconds or until mixture turns lighter in color.
• Add the egg, milk, and vanilla and beat until smooth.
• Slowly mix the dry mixture into the wet mixture.
• Beat until well-combined and then mix in the coconut flakes.
• Set this cookie dough aside for now.
• Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds.
• Add the sugar and stir well for 30 seconds.
• Add the graham cracker crumbs and stir.
• Press this mixture into the bottom of a 9x9-inch baking dish or pan.
• Sprinkle the cup of chocolate chips evenly over the graham cracker crust.
• Press the cookie dough into the dish, covering the chocolate chips.
• Use flour on your fingers to keep the soft dough from sticking.
• Sprinkle the chopped walnuts over the dough.
• Use your fingers to press the nuts into the dough.
• Bake for 40-45 minutes or until the edges of the"pie" become light brown.
• Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
• When you are ready to make your dessert, heat up a small skillet over medium heat.
• When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan.
• It should quickly melt and sizzle.
• Slice the"pie" into 9 pieces and place one into the hot skillet.
• If the"pie" has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.
• Place a scoop of ice cream on top of the"pie.
• "Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top.
• Repeat for the remaining ingredients and serve sizzling in the skillet.

Steps:

• In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.

Steps:

• Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
• Stir milk and heavy cream into cocoa mixture until well combined.
• Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.