This ice cream, submitted by Matthew Phoenix of Ankeny, Iowa, was the winner of the AllSpice ice cream contest at the 2016 Iowa State Fair. This chocolate ice cream was divine and I could only liken it to mixing a very rich ice cream with red hots and eating it. It was the rich chocolate with the warm sensation of cinnamon and then the tingle of the heat from the chilies that made this such a great flavor journey.
2 Cups heavy cream
1 Cup whole milk
5.75 oz sugar
1/2 Cup corn syrup
3/4 tsp salt
5 egg yolks
1 oz. Organic Cocoa Powder (Dutch Processed)
6 oz semi-sweet chocolate
1/2 tsp Vanilla Paste
2 tsp soft stick “true” cinnamon, ground
1 tsp Pasilla Chile, powder
1/2 tsp Aleppo Chile, crushed
1/2 tsp Aji Panca Chile, powder
Whisk together yolks and 1.75 oz. of sugar. In a separate saucepan, combine the milk, 1/2 Cup of cream, the remaining sugar, corn syrup, and salt in a sauce pan. Whisk to combine ingredients and begin to dissolve the sugar, as you heat the mixture to a temperature of 170° F, being sure to stir frequently. When mixture in the saucepan reaches the target temparature, remove pan from heat.
Take 1 Cup of the hot cream mixture, and slowly whisk it into the yolk-sugar mixture to temper the eggs. Add the tempered yolk mixture into the sauce pan, return pan to the stove and heat mixture to 180° F, stirring frequently.
Once batter reaches 180°F, remove pan from stove, and carefully strain mixture through a fine sieve or strainer.
Whisk together remaining cream and cocoa powder in a sauce pan, bring to a boil over medium-high heat. Remove pan from heat and immediately add the semi-sweet chocolate, whisking to melt chocolate and blend ingredients.
Strain melted chocolate cream mixture into the eggy custard mixture, mix until combined. Cover mixture and chill in refrigerator for at least several hours. Add vanilla paste, powdered chilies and cinnamon to chilled mixture and whisk by hand until incorporated.
Transfer ice cream batter to freezing cylinder of an ice cream maker. Process in ice cream machine per manufacturer’s instructions.
Once ice cream reaches soft-serve consistency, turn off ice cream maker, transfer ice cream to a sealable serving container, and allow ice cream to harden in the freezer for at least a few hours for “scoopable” ice cream; otherwise, serve “soft-serve” style at once.