Cinco de Mayo Ice Cream

Are you getting ready for summer?  I certainly am!  Although this post  is not going to help me fit into my bikini.  Neither are the subsequent posts we have for you this month.  Strudel and I thought what better way to get you ready for summer than to tempt you with ice cream.  I was so committed to this month’s theme that I went out and bought a new ice cream maker.

For many years I’ve owned the kind of machine that you pack with ice and rock salt.  It was a pain and I never made ice cream, which I am now realizing was a good thing.  My new Cuisinart ICE-30BC makes it so easy I could make it everyday!

Maybe I should stick to every other day.

I got the idea for this ice cream driving to work Friday morning.

There were signs everywhere that said, “Expect Road Closures May 2nd – 5th for Cinco de Mayo celebration” and that’s when I thought about a Mexican Hot Chocolate kinda ice cream!  Cinco de Mayo is a pretty big deal in Denver so what better way to celebrate Mexico’s victory at the Battle of Puebla than with some ice cream?!  I don’t know about you but my family uses ice cream to celebrate all big life events (luckily to date this has excluded any battles!)

Note: I found the amount of ground red chipotle pepper I added to be just enough heat but if you desire an ice cream with some real kick I would double the amount.

 

Cinco de Mayo Ice Cream

serves 4 people (or 2 if you really like ice cream)

 

1 c. 2 % milk

1 c. heavy cream

3/4 c. sugar

3 1/2 ounces Lindt 70% Bittersweet chocolate bar, broken in pieces

1 t. vanilla

1 t. cinnamon

1/4 t. ground red chipotle

Warm the milk and cream on low heat, adding in the sugar and chocolate.  Stir continuously until the chocolate just starts to melt.  Remove from the heat and add the vanilla, cinnamon and chipotle.  Let the mixture cool to room temperature (about 15 minutes).  There will be little flecks of chocolate in the mixture which I thought tasted great in the final product.

With my ice cream machine you pre-freeze the bowl overnight and pull it out right before you are ready to use.  Once the ice cream mixture was room temperature I assembled my machine and turned it on.  I slowly poured in the mixture, set a timer for 25 minutes and Voila – beautiful ice cream.  Of course it is a bit soft so if you like your ice cream firm, put it in the freezer for a few hours.

 

Posted on May 3, 2015
This entry was posted in chocolate, ice cream and tagged Chipotle, chocolate, Cinco de Mayo, cinnamon, vanilla.