Today's spice cream is Dark Chocolate Red Chile Raspberry. Nom!
Dark Chocolate Red Chile Raspberry Ice Cream
- Makes 1 QT
Ingredients
6 Oz Fresh Raspberries
2 Oz 70% dark chocolate bar, divided.
2 TBSP New Mexico (I used Chimayo) Red Chile Powder
2 Cups Heavy Cream
1 Cup Milk
3/4 cup sugar
Rinse raspberries and toss into medium sauce pan. Combine with sugar and start cooking on medium low to bring out the juice and start breaking down the berries. Once the juices start to boil add 1/2 the chocolate, set the rest aside. Melt in. Stir with whisk and break up berries gently.
Once chocolate is melted pour in milk and heavy cream. Whisk until everything is combined, continue to break up berries. Bring just to boil, then remove from heat and chill base in fridge overnight.
Add chilled base to frozen ice cream maker canister and start churning. While churning grate remaining 1 oz of chocolate, add grated chocolate pieces near end of churning for added texture.
Harden in freezer then enjoy!
#spicecream #icecream #originalicecreamflavor #redchile #chimayoredchile #newmexicotrue
