Chocolate Ice Cream with a pinch of Chipotle
Melinda’s Cherry Chocolate Chipotle Ice Cream
Chef Avner Samuel
Rated 5.0 stars by 1 users
In a medium size pot, add the heavy cream and half and half and heat until warm.
Put egg yolks in a mixing bowl, add the sugar and mix well.
Slowly add the warm liquid from the pot into the mixing bowl. Mix very well. ( This is called “tempering” the eggs.)
Add this mix back into the pot and place over medium heat. Use a wooden spoon and move the spoon in the motion of a number 8 until the mix is glazing the back of the spoon. Remove from the heat immediately. Add 8 oz of the chocolate, keep mixing until melted. Add the Melinda’s Chipotle Sauce until you reach your preferred heat level.
Strain the mix using a very fine strainer and chill until cold.
Add the mix into the ice cream machine for 25 minutes. Just before ready, add the candied cherries. Remove the mixture and place in a bowl and chill in freezer for 1 hour.
Recipes for Cherries
Mix 1 cup of sugar and 1 cup of water in a small saucepan and bring to a boil to make simple syrup. Remove from heat.
Place cherries in mixing bowl and add the simple syrup. Let it sit for 5 minutes.
Drain the simple syrup from the cherries and add 1 oz of Melinda’s Chipotle Pepper Sauce and mix well.
Place cherries on a silicone baking mat and spread out cherries so that they are not touching.
Place silicone sheet on a sheet pan and place in a preheated oven and bake at 225 degrees for 2 hours and fifteen minutes. Remove when done and let cool.