Mexican Chilli Chocolate Ice Cream| No-Egg, No-Churn, No-Ice Cream Maker Recipe

I read Laura Esquivel’s Like Water For Chocolate a few years back. I didn’t like the book much, but scenes from it have stayed in my mind, particularly some food-related ones. I still recall parts of the book where the heroine cooked up magical dishes that had the desired effect upon the eaters, combining ingredients that would have seemed bizarre otherwise.

My desire to combine chilli with chocolate began with this book, I think, though I’m not sure. Since this book happened, I have wanted to make something that would combine these two ingredients – chocolate and chilli, sweet and hot – but never took an initiative towards this end. Just recently, though, this foodie dream of mine came to fruition, and my imagination took the shape of a Mexican chilli chocolate ice cream. It turned out beautifully, I must say.

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My Mexican chilli chocolate ice cream

This might look like ordinary chocolate ice cream, but it is so not. It is an ice cream that is perfect for times when you want to stun, to surprise, to create an impression. It will, initially, seduce you with its rich, chocolate-ey flavour, then shock you with the hint of chilli in it! And, yet, this Mexican chilli chocolate ice cream is so very simple to prepare – it is just a matter of minutes.

Here is how I made the ice cream.

Ingredients (makes about 4 servings):

  1. 200 ml fresh cream (I used Amul)
  2. A pinch of salt
  3. 200 grams sweetened condensed milk (I used Amul Mithai Mate)
  4. About 2 tablespoons of unsweetened cocoa powder, or to taste (I used Hershey’s)
  5. 2 teaspoons of red chilli powder, or to taste (I used Everest)
  6. About 2 teaspoons of powdered sugar, or to taste

Method:

  1. Take the fresh cream in a large mixing bowl. Whisk till smooth, without overdoing it.
  2. Add the salt, cocoa powder, condensed milk, chilli powder and condensed milk. Whisk gently, until everything is well combined together.
  3. Pour this mixture into a clean, dry, air-tight box.
  4. Keep the box, covered, in the freezer and set it at the highest temperature. Freeze till the ice cream sets, which should take about 4 hours.
  5. Get the ice cream out of the freezer only when you are ready to serve it, because it melts quite fast. Serve immediately.

Notes:

  1. If you do not like the idea of chilli in your ice cream, you could omit the chilli powder and follow the rest of the proceedure. In that case, you would get a pure chocolate ice cream, a lovely rich and smooth one at that.
  2. Since I do not own an ice cream maker and am not too fond of churning my ice cream multiple times, I use condensed milk to add creaminess and to help it set beautifully.
  3. Adjust the quantity of chilli powder, depending upon how much spiciness you would prefer in your ice cream. Similarly, adjust the quantities of cocoa powder and powdered sugar as per your taste preferences.
  4. You could use whipping cream instead of fresh cream, to make the ice cream richer and creamier. That said, this Mexican chilli chocolate ice cream is sinfully creamy and lovely as is.
  5. I didn’t want to boil green chillies and add the extract to the ice cream, to flavour it. Neither did I want to add ground green chillies to the ice cream. I have, thus, used red chilli powder to spice it up.

You like? I hope you will try out this Mexican chilli chocolate ice cream, too, and that you will love it just as much as we did!

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