This ice cream reminds me of Jacques Torres’s spicy hot chocolate in New York City except, it’s better.  It’s lower in calories than regular ice cream and has a chocolaty, cinnamon-y flavor.  It surprises you with a slight spicy kick which comes from an unusual ingredient generally not found in ice cream- the pasilla chile.

*This recipe requires an ice cream maker, but if you love ice cream as much as I do, buying one will be a good investment.


1 large Pasilla chile, stemmed and seeded

1 1/2 cup (1 can) non-fat evaporated milk

1 1/2 oz of Mexican chocolate

3 oz semi-sweet chocolate

1/4 cup sugar

1 1/3 cup 2% Milk

1 1/2 tsp vanilla

Makes 1 quart


1.  Heat a small skillet and toast chile. Press it flat against skillet with a spatula or tongs, about 10 seconds on each side.

2. Place in a saucepan and add non-fat evaporated milk, Mexican chocolate and the semi-sweet chocolate and sugar. Heat until steaming, but do not boil.

3. Cover with a lid and let steep for 10 minutes.

4. Pour into blender until chile is pureed, add vanilla and milk.  Blend until combined and poor into a bowl, cover and place in refrigerator until completely cool.

5.  Make ice cream according to manufacturer’s directions.

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