I have come to the point this summer that I am ready for it to be over. The heat and humidity have made me not want to leave the cool interior of my home. I cannot wait for fall to come and it is only a little less than a month away. So to ride out the rest of the summer I made these yummy Chocolate Chili Liqueur Popsicles to keep me cool, satisfy my sweet tooth as well as my spicy tooth!
I used the Patron Xo Cafe Incendio, a chocolate chili liqueur, that I bought on my cruise to Mexico. You can find many different types of chocolate liqueurs at your local liquor store to use in this ice cream. Kahlua and Dekuyper make chocolate chili liqueurs and you can order them online. If you are not using a chocolate chili liqueur then be sure to add an extra 1-2 pinches of cayenne pepper to the ice cream to make sure you can feel the heat.
The way that ice cream is delivered makes a difference and I think in the summer ice cream is best served in popsicle form. These popsicle molds
I use the Cuisinart Ice Cream Maker
Chocolate Chili Liqueur Popsicles
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 tsp vanilla extract
- 1 pinch salt
- 2-3 pinches cayenne pepper (less if you don’t like spicy and more if you don’t have chili liqueur)
- 2/3 cup sugar
- 5 egg yolks
- 5 oz bittersweet chocolate
- 3.5 oz chili flavored dark chocolate, melted
- 3 tbsp chocolate chili liqueur
Instructions
- In a medium saucepan over medium-low heat, whisk together the milk, cream, vanilla, cayenne, pinch of salt and half of the sugar
- While the milk and cream mixture is heating combine the egg yolks and remaining sugar in a medium bowl and whisk (or beat using hand mixer) until mixture is pale and thick
- When the milk and cream mixture has come to a slight boil mix in the bittersweet chocolate until the chocolate has melted and is evenly mixed in
- Whisk 1/2 of the hot mixture into the yolk and sugar mixture. Add another 1/2 of the hot mixture then return to the heat
- Stir the mixture constantly over low heat until it thickens slightly, enough to coat the back of the spoon (about 170 degrees on a candy thermometer)
- Pour the mixture over a mesh strainer into a medium bowl and then stir in the chocolate chili liqueur
- Cover and refrigerate for 1-2 hours or overnight
- Follow your ice cream maker’s directions for churning instructions. When the ice cream is almost finished drizzle the melted chili flavored dark chocolate into the ice cream machine and allow it to solidify and break up in the ice cream for 2 minutes
- Pack the ice cream into the popsicle molds and store the remainder in a freezable storage container and freeze for at least 4 hours.
The only really difficult part of this process is getting the ice cream out of the popsicle. A tip is to put the popsicle under running warm water then tap the popsicle and wiggle the stick around a little bit before pulling it out!