I was perusing the Internet a few days ago for new ice cream recipes that I could do with the grandkids, and we came across a very delicious one from a New Mexican native—Jane Butel. Butel currently lives in Albuquerque, New Mexico, where she has her very own cooking school. The recipe of her’s that really caught my eye the other day was her chile chocolate ice cream. For those of you who are unfamiliar with the flavors of spicy and sweet—it’s wonderful! It’s not hot like burn-your-mouth hot, but there is a nice bite mixed in with the creamy sweetness. The grandkids loved it, my husband loved it, and well I couldn’t get enough of it. (I can only imagine how incredible it is when Butel herself makes it…)
Jane Butel’s Chile Chocolate Ice Cream
“This velvety-rich ice cream benefits from both chile and cinnamon flavoring the chocolate,” says Butel. “The Aztecs felt that you must have cinnamon or chile whenever you consumed chocolate, which to them was a warrior’s drink consumed before battle.” Find caribe chiles at www.janebutelcooking.com
½ cup water
¼ cup crushed caribe chiles
²/³ cup sugar
2 3-inch sticks canela or Mexican cinnamon sticks (available at natural or ethnic groceries)
¾ pound dark sweet chocolate,
broken into pieces
¼ cup unsalted butter, cut into pieces
3 cups whipping cream
6 egg yolks
Boil water and crushed chiles together in small saucepan until chile flesh is soft. Strain, rubbing with wooden spoon or rubber spatula to remove as much pulp as possible. Return mixture to saucepan, add ¹/³ cup of sugar and cinnamon sticks.
Bring to boil, stirring constantly.
Boil 1 minute, then remove from heat and let stand 1 minute. Discard cinnamon sticks, add chocolate and butter. Let stand several minutes, until chocolate is melted. Stir mixture until smooth. If necessary, place over low heat until chocolate melts.
Scald cream in large saucepan. In bowl, beat egg yolks with remaining ¹/³ cup sugar until thick and lemon-colored. Beat in a little of the cream, and return mixture to saucepan. Cook, stirring until mixture is hot, then remove from heat. Beat in chocolate mixture and remaining cream. Pour into heatproof bowl. Refrigerate until chilled, stirring occasionally.
Transfer to ice-cream maker and freeze according to manufacturer’s directions.
Makes 1½ quarts
Reprinted with permission from Jane Butel.
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Evelyn Bruder, CRS, GRI, ABR, E-PRO, Las Cruces Cyberstar
The Evelyn Bruder Dream Team http://www.homesforsaleinlascruces.com
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