Recipe: Hot Chocolate Ice Cream

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.