Rick’s Chocolate Chili Beer Ice Cream
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Rick?s Chocolate  Chili Beer Ice Cream
Rick's Chocolate Chili Beer Ice Cream
1 dried ancho, pasilla or guajillo pepper, stemmed, seeded and deveined
1-1/3 cups half & half
1 (2.1- oz.) disk Ibarra Mexican Chocolate (on our ethnic foods aisle), chopped
3 oz. semi-sweet chocolate, chopped
4 egg yolks
1/2 cup sugar
1 cups heavy whipping cream
1/4 cup Mexican beer
1 tsp. vanilla

Courtesy of Rick Bayless.

Prep: 20 minutes, Cook: 15 minutes, Chill: overnight, Serves: 8

1. Toast pepper in a small skillet, pressing it flat against the skillet with a spatula, for 10 seconds on each side or until aromatic. Place in a small saucepan with half & half and chocolate. Bring to a simmer over medium heat (don’t boil). Remove from heat; cover and let steep for 10 minutes. Puree in a blender or food processor until smooth.

2. Fill a 4-quart saucepan halfway with water and bring to a boil; reduce heat and maintain a simmer. Whisk together egg yolks and sugar in a 3-quart stainless steel or glass bowl, then whisk in chocolate mixture. Set bowl over simmering water and whisk frequently, scraping down the sides regularly with a rubber scraper, for 5 minutes or until mixture thickens noticeably. Custard is cooked when it reaches 180°F on an instant read thermometer.

3. Place bowl in a larger bowl filled halfway with ice to cool quickly. Stir in cream, beer and vanilla and transfer to an ice cream maker. Freeze according to manufacturer’s directions, then cover and store in the freezer for several hours to firm.  

Nutritional Information:
330 calories, 4 g protein, 25 g total fat (15 g sat.), 26 g carbohydrate, 1 g fiber, 20 g sugar, 145 mg cholesterol, 35 mg sodium, 10 points plus