Dark Chocolate Cayenne Ice Cream
 
 
Makes approximately 1.5 pints Serves about 6 (4 ounce scoops)
Author:
Recipe type: Desserts
Serves: Serves about 6
Ingredients
  • 4 ounces of 100% Cacao (I use Ghirardelli.I think it tastes best.)
  • 3 cups of fat free half and half
  • 2 tablespoons of Stevia power or Truvia powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • 1.5 ounces of Neufchatel cream cheese
Instructions
  1. In a large bowl, beat with a hand mixer the eggs and Stevia or Truvia until creamy. Add the vanilla, cinnamon and cayenne. Once blended, beat in the cream cheese.
  2. Break the chocolate into small pieces
  3. In a pot combine the fat free half and half and chocolate. Melt over medium heat, stirring regularly until the chocolate is completely melted.
  4. Bring the half and half and chocolate mixture just to a boil and remove from the heat.
  5. Take about a few large tablespoons of the chocolate mixture and incorporate them into the egg mixture bowl. Whisk briskly, making sure the mixture doesn’t get lumpy and stays creamy.
  6. Once blended, pour the bowl mixture back into the pot and cook the entire mixture over a low, gentle heat, stirring constantly for about 5 minutes until the mixture thickens.
  7. Once thickened, pour the mixture from the pot, back into the mixing bowl and let the mixture cool down in the refrigerator for about an hour or two. The key is that the mixture isn’t steaming or warm to the touch. If it’s room temperature or cooler, that’s just right.
  8. Pour the mixture from the bowl into your electric ice cream maker. The mixture starts to get fluffy after about 20 minutes. Once it’s fluffy, pour the ice cream into a freezer safe container. It will be soft serve texture. If you want it to be ice cream texture, put it in the freezer and let it harden up. Depending on your freezer temperature setting, this can take several hours, but most likely, it will need to harden overnight. It’s worth the wait!
  9. It will harden completely, so you will need to let it set out a bit before it’s a consistency that you can scoop it or put it in the microwave for a minute or two (maybe longer depending on your microwave) until it’s a consistency that you can scoop.
  10. Note: If you don’t have an ice cream maker, follow the directions above. However, let the mixture set in your refrigerator (35-36 degrees if you can set an exact temperature) for 5 hours or until it is no longer liquid and is the texture of mouse. If you’d like, you can eat it this way, as a dark chocolate cayenne mouse and it’s delicious. If you prefer, take the mouse and pour it a freezer safe container and put it in your freezer overnight to let it harden overnight. Per above, it will be very hard and you’ll need to let it set out a while before you can scoop it or put it in the microwave for a minute or two (maybe longer depending on your microwave) until it’s a consistency that you can scoop.
Notes
If you don’t have an ice cream maker, follow the directions above. However, let the mixture set in your refrigerator (35-36 degrees if you can set an exact temperature) for 5 hours or until it is no longer liquid and is the texture of mouse. If you’d like, you can eat it this way, as a dark chocolate cayenne mouse and it’s delicious. If you prefer, take the mouse and pour it a freezer safe container and put it in your freezer overnight to let it harden overnight. Per above, it will be very hard and you’ll need to let it set out a while before you can scoop it or put it in the microwave for a minute or two (maybe longer depending on your microwave) until it’s a consistency that you can scoop.
Recipe by Abel To Cook at https://abeltocook.com/dark-chocolate-cayenne-ice-cream/