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 will be perfect to hold the ice cream and keep it from dripping all over your fingers. Also it is a cute and easy way to serve the ice cream rather than having to scoop it out into a bowl (boring!!)
I use the Cuisinart Ice Cream Maker to churn my ice cream. It is very simple and easy to use and it makes great ice cream. The key to getting the chocolate pieces to mix well throughout the ice cream is adding the melted Chili Dark Chocolate Bar during the churning process. The consistency that the chocolate becomes is heaven in the ice cream!
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!