I had wanted to do a chocolate-based ice cream from the get-go, so I paged through the books to see what was there. I came across the Aztec Hot Chocolate Ice Cream in Lebovitz’ book, and it sounded perfect.
I’ve been pulling a lot from this book (The Perfect Scoop, by David Lebovitz), and I didn’t make any major changes to the recipe, so I wouldn’t feel right just copying it (but a little Googling would have a version of it for you if you really need it). I do want to encourage you to go ahead and grab a copy of this… it’s less than $13 from Amazon and well worth every penny.
(*In case you didn’t know, Scharffenberger was sold to Hersheys a few years ago, and now is artisan in name only… absolutely heartbreaking. I’m so glad I got a chance to tour their original factory several times.)
Since I tried to use the bucket twice in one day, I don’t think it totally froze again (even though I couldn’t hear any sloshing noises coming from it). Or perhaps I didn’t let the mix chill as long as I should have. In any case, after 35 minutes, the mixture wasn’t becoming any harder and I pulled the plug on the operation. It’s hardening in the freezer beautifully, and I am certain that if I hadn’t been impatient, it would have set up just fine.
But oh… the flavor! The rich dark chocolate with the smoky ancho chili and the background hum of cinnamon produces a rousing chord of flavors that lingers and warms you despite the chilly temperature. I had a similar treat at Christopher Elbow’s wonderful Glacé the last time I was in Kansas City, and this spicy little number echos the memory perfectly.
This one is a keeper, friends.