When I’m in the mood for fancy coffee, nothing tops a Mexican mocha. The warm, spicy flavor of cinnamon and subtle kick of cayenne pepper pair so well with chocolate! This Queen City Cayenne ice cream is Jeni Bauer’s take on this delicious flavor combination. If you’re in the mood for a crowd-pleasing chocolate treat with an interesting yet approachable twist, this recipe is for you.
Queen City Cayenne Ice Cream
Makes about 1 quart
- 1/3 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1/3 cup water
- 1-1/2 ounces bittersweet chocolate (55% t0 70% cocoa), finely chopped
Ice Cream Base
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1-1/2 ounces (3 tablespoons) cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1-1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper, or to taste
The day before mixing your ice cream, place a Cuisinart ice cream freezer bowl in the coldest part of your freezer.
For the chocolate paste:
- In a small saucepan over medium heat, combine the cocoa powder, sugar and water. Stir to dissolve the sugar until the mixture reaches a boil, and then boil for 30 seconds.
- Remove mixture from heat. Stir in chopped bittersweet chocolate until smoothly melted in, and then set aside.
For the ice cream base:
- In a small bowl, mix approximately 2 tablespoons of milk with the cornstarch, until a smooth slurry forms.
- In another small bowl, mix cream cheese, warm chocolate paste, and salt until smooth.
- Fill a large bowl with water and lots of ice.
- In a 4-quart saucepan combine the remaining milk, the cream, sugar, and maple syrup over medium-high heat until the mixture reaches a rolling boil. Boil 4 minutes.
- Remove from heat and slowly whisk in the cornstarch slurry.
- Return to medium-high heat and bring back to a boil, as you stir with a heatproof spatula. After about a minute, it will be slightly thickened. Remove from heat.
- A little at a time, whisk the hot milk mixture with the cream cheese mixture.
- When smoothly incorporated, add cinnamon and cayenne and stir.
- Pour this mixture into a gallon zip lock bag, and seal. Submerge in ice bath bowl for at least 30 minutes, until cold (add more ice as needed.)
- Pour ice cream mixture into the pre-frozen freezer bowl of your Cuisinart ice cream maker, turn it on, and let the automatic mixing paddle do the work for you.
- Spin until frozen.
- Pack the ice cream into a storage container and press a sheet of parchment paper directly against the surface. Seal with an airtight lid.
- Place your container in the coldest part of your freezer and allow to freeze for 4 hours.