Those fascinated by chocolate discovered long ago how well it pairs with chile peppers. I thought the pairing unusual, eclectic, and bat crap crazy. Until I tried it. And I realized that it’s a love song in food. See, chocolate and pepper represent 2 sides of romance. Chocolate represents the fun, the giddiness, the sheer exhilaration of a new love. And peppers, well, they represent the spicier and, er, “hotter”, aspects of love. Don’t believe me? The two substances are even considered aphrodisiacs. So buckle up, or losses up, as the case may be, because today we’re learning about dark chocolate jalapeño ice cream.
Are you sure that chocolate pairs well with something so spicy?
Yes! The heat of the jalapeño won’t make the chocolate particularly spicy. In fact, it won’t even make it somewhat spicy. At least in the right amounts. With just enough of the pepper, the heat will simply amplify the flavors around it, leading to little fireworks of flavor. Just like a perfect love story. (Too much on the love aspect? Maybe.)
The key is to get it in the right proportions. I find that 1 tablespoon to 2 tablespoons is perfect. You might want slightly more or less. But that amount, coupled with the 3 cups of dairy, really keeps things in balance without being overwhelming.
And just like ideal love, this dessert is decadent and simple. No complicated prep, just creating the base, letting it cool and then using your ice cream maker. And try this for dessert at a romantic dinner. You’ll see why.
- 6 egg yolks
- 3 cups cream (divided into 2 cups and 1 cup)
- 1-2 Tbsp minced jalapeño pepper
- .75 cups sugar
- 4 oz. dark chocolate
- Beat egg yolks and at least half of the sugar
- Heat 2 cups of the cream until it begins to steam and NO LONGER! This is very important, and you will NEED to keep a keen eye on the stuff.
- When the cream has just barely started to steam, pour roughly half of the mixture into the already beaten eggs and stir constantly for almost 2 minutes
- Put the egg/cream mixture back into the rest of the cream and add the chocolate. Over medium heat, stir super duper constantly. You don't have to stir quickly, but you really shouldn't stop stirring until the whole mixture has thickened considerably. It shouldn't be very liquidy, and should only wobble a little if you jiggle the pan.
- Let cool and then refrigerate.
- Add the last cup of cream and use your ice cream maker and its instructions to finish the process. Add the jalapeños according to those instructions as well.
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