This is the ice cream that I made for Independence Day based on this recipe.
1 pint Heavy Cream
1 cup Sugar
2/3 cup Powdered Cocoa
1 tsp. Cayenne (ground)
1 tsp. Cinnamon (ground)
1 tsp. Chili Powder
Mix all of the ingredients in a microwave safe bowl. Microwave for two minutes at a time stirring each time until the sugar dissolves. Don’t boil (I don’t know what will happen if you do). Place the mixture in the refrigerator for a couple hours to chill. Mix according to your ice cream maker’s instructions. Makes about 1 quart.
The above version was quite spicy. It starts of tasting very chocolaty, but within 10 seconds, it leaves a nice burn on the back of your throat. If you only want a hint of heat, you spices to either 1/2 or 1/4 teaspoon each.
I wish I’d thought to add mini marshmallows sooner. I think they’d make a great addition. Just throw in a handful right before the ice cream is done churning to mix in.