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This is the BEST ice cream I have ever tasted! I always make the recipe as-is, and everyone loves it.
Instead of adding the cayenne powder, vanilla extract, and ground cinnamon, steep the heavy cream with a cinnamon stick, vanilla bean, small amount of cayenne, and few long strips of orange peel. Let it sit for an hour, covered, after you heat it in the small sauce pan and then strain it. The flavor is so much more pronounced and complex.
This looks amazing – I can’t wait to impress people with it! Is there a substitute for the brandy? It’s basically the only booze I don’t have…
You could use rum.
Thank you! Do you have a cookie/cake/brownie recommendation to go with this? My man loves my brownies + cookies and cream ice cream combo, trying for repeat success. :)
I recommend these brownies, they’re great! http://www.simplyrecipes.com/recipes/best_brownies/
Thank you!!! Last one I swear… preference in bittersweet or semisweet?
Hi Danielle, depends. Are you a dark chocolate person or a semi-sweet chocolate chip person? If you have a preference, use that.
Just made this – wow it’s even more luxurious & delicious than I imagined. I actually made a mexican chocolate version of your chocolate mousse a while back. Funny thing is this ice cream tastes exactly like that but frozen. I wonder if I can freeze leftover mousse to get instant ice cream next time.. :)
Thanks again for the great recipes!
The day I got my ice cream maker (with a compressor unit – no more freezing bowls!) i made this ice cream. Delish. I used less cinnamon (somehow I always taste that flavor over all others), did half cream, half milk and one less egg yolk.. glad I changed up some ratios because my finished product was REALLY rich!
Definitely recommend people try this…such a treat. Thanks Elise! Next up, mint choc chip!
I’ve made this recipe twice so far with a Cuisinart Ice Cream Maker and it’s come out delicious each time. Instead of using cayenne pepper, I use Lindt Chili Chocolate. Lindt’s rich, dark chocolate takes this recipe up a notch, in my opinion. Their Chili chocolate is just spicy enough to make it interesting. Great Recipe!
I made this a couple of days ago and blogged about it today (I linked to the post). This is now my favorite ice cream flavor; it is just that good! Thanks so much for posting this yummy recipe.
I tried out this recipe last night, and it was perfect! Thank you so much.
This looks sooooo yummy. I love chocolate and heart ice cream – and cinnamon too? Heaven. I haven’t acquired an ice cream maker and fear the reprecutions to my waste line should I ever have one at my disposal in my kitchen – but to cheat, does anyone know if it’s possible to make ice cream without one to have a taste of this decadence? I promise to post a report of the results if anyone can provide directions.
Try David Lebovitz’s advice on howto make ice cream without a machine. ~Elise
Great recipe! I used a whole vanilla bean instead of the extract and it turned out great! beanilla.com has a great Madagascar vanilla beans. PS, great pictures!
Hi, first of all thanks for writing such a great blog! I always look forward to your posts. I do have a question about this recipe though. I grew up in Mexico and my mom always made the Mexican hot chocolate with Chocolate Abuelita which is also Mexican chocolate. Here in Loreto Mexico (Baja) Ibarra chocolate is hard to find. I usually buy Chocolate Abuelita. My question is: Does Ibarra Chocolate have sugar? Chocolate Abuelita has a lot of sugar and I’m not sure if I should follow the recipe as is or add less sugar. Also could I use Black and Green Mayan Chocolate?
Thanks once again for ALL your wonderful post,
Yes, Ibarra chocolate has sugar. If you are using prepared Mexican chocolate, you can add less added sugar if you want, but not much less or it will taste more like chocolate whipped cream than ice cream (we made this mistake on one of our trial runs). ~Elise
The ice cream sounds delish! I just made the spiced brownie in last months O magazine with ancho chili powder, cinnamon and fresh ginger, heaven on a plate! Do you have a good recipe for Mexican Hot Chocolate? I had it years ago and loved it!
Mexican chocolate is also great in chai…great twist on a classic.