Chile Chocolate Ice Cream Food

CHILE CHOCOLATE ICE CREAM

Steps:

• Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
• Stir milk and heavy cream into cocoa mixture until well combined.
• Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.

CHOCOLATE-CHILE CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
• In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
• Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
• Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
• Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.

CHOCOLATE CHILI ICE CREAM

Steps:

• In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer's instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.

THAI CHILI CHOCOLATE ICE CREAM

Steps:

• In a small bowl, mix 1/2 cup soy milk with arrowroot powder and set aside.
• Process chilis in blender until smooth.
• Mix soy creamer, blended chilis, remaining soy milk, sugar, cocoa powder, and chocolate chips in a medium saucepan over low heat.
• Stir frequently until chocolate chips are melted, then bring to a boil.
• Once the mixture begins to boil, remove from heat and immediately add arrowroot cream; mixture will noticeably thicken.
• Add vanilla extract.
• Refrigerate until chilled, about 2 to 3 hours.
• Freeze according to your ice cream maker's instructions.

CHILE CHOCOLATE ICE CREAM

Steps:

• Mix cocoa powder, sugar, chile powder, cinnamon, and cayenne together in a bowl.
• Stir milk and heavy cream into cocoa mixture until well combined.
• Pour mixture into a home ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Transfer to a covered container and freeze until firm.

CHILI'S CHOCOLATE DESSERT

Steps:

• Preheat the oven to 325 degrees.
• Combine the flour, baking soda and baking powder in a medium bowl.
• In a separate large bowl, beat together the butter and sugar with an electric mixer.
• Continue beating for about 30 seconds or until mixture turns lighter in color.
• Add the egg, milk, and vanilla and beat until smooth.
• Slowly mix the dry mixture into the wet mixture.
• Beat until well-combined and then mix in the coconut flakes.
• Set this cookie dough aside for now.
• Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds.
• Add the sugar and stir well for 30 seconds.
• Add the graham cracker crumbs and stir.
• Press this mixture into the bottom of a 9x9-inch baking dish or pan.
• Sprinkle the cup of chocolate chips evenly over the graham cracker crust.
• Press the cookie dough into the dish, covering the chocolate chips.
• Use flour on your fingers to keep the soft dough from sticking.
• Sprinkle the chopped walnuts over the dough.
• Use your fingers to press the nuts into the dough.
• Bake for 40-45 minutes or until the edges of the"pie" become light brown.
• Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
• When you are ready to make your dessert, heat up a small skillet over medium heat.
• When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan.
• It should quickly melt and sizzle.
• Slice the"pie" into 9 pieces and place one into the hot skillet.
• If the"pie" has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.
• Place a scoop of ice cream on top of the"pie.
• "Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top.
• Repeat for the remaining ingredients and serve sizzling in the skillet.