The Aztecs were such trendsetters. Although it’s become fashionably chic, from Soho to South Beach, to spice up chocolate with a bit of chile pepper, in fact it’s a custom that goes back more than a thousand years. And I wonder if, even back then, there were paparazzi stalking luminaries in Central America, hoping to catch them in spicy situations. When your guests taste this decadent, zippy chocolate ice cream, you’ll understand what all the fuss is about—and perhaps develop a few overzealous followers yourself.

　　

Ingredients

makes about 1 quart (1 liter)

　　2 1/4 cups (560 ml) heavy cream

　　6 tablespoons (50 g) unsweetened Dutch-process cocoa powder

　　3/4 cup (150 g) sugar

　　3 ounces (85 g) semisweet or bittersweet chocolate, chopped

　　1 1/4 cups (310 ml) whole milk

　　1 teaspoon vanilla extract

　　Pinch of salt

　　1 1/4 teaspoons ground cinnamon

　　2 to 3 teaspoons chile powder (see Note)

　　2 tablespoons brandy

　　

Step 1

Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and add the chocolate, then whisk until it is completely melted. Stir in the milk, vanilla, salt, cinnamon, chile powder, and brandy. Pour the mixture into a blender and blend for 30 seconds, until very smooth.

　　

Step 2

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairing

Step 3

For Mexican Chocolate and Cajeta Ice Cream, layer in one recipe of Cajeta (page 173). Include some Spiced Pecans (page 197) if you’d like.

　　Cooks' Note

　　I like the taste of smoky ancho or chipotle chile powder, available in Mexican markets. They can vary in intensity, so if you’re unsure of the strength of your chile powder, add the smaller amount and let it sit for a while, then see if you like it before adding more. The subtle warmth can heat up as it stands.

　　The Perfect Scoop