This is a home made 18% milk fat ice cream with cinnamon and cayenne. It starts as a rich, creamy chocolate ice cream with a hit of cinnamon then it brings the burn.

The is a great ice cream for people who want a bit of pain with their pleasure.

Aztec Chocolate Ice Cream

INGREDIENTS

500 ml (2 cups) whipping cream (35%)

150 g (1 1/2 cup) granulated sugar

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

1 1/4 teaspoons ground cinnamon

1/8 teaspoon salt

2 teaspoons cayenne powder (see NOTE)

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

15 ml (1 tablespoon)vanilla extract

1 L (4 cups) table cream (10%) (Half and Half in the US)

PROCESS

Put the whipping cream, sugar, cocoa, cinnamon, salt, and chili powder in a pot.

Heat over medium heat whisking constantly. It will begin to foam up as it begins to boil. Turn the heat off immediately.

Add the chocolate and stir until it’s completely melted.

Add the vanilla then slowly add the 10% cream while stirring (or whisking.)

Put in the fridge for a couple of hours until well chilled.

Put it in your ice cream machine and run it until it’s frozen.

Get a bowl, a spoon, and a Kleenex and you’re ready for a delicious ice cream experience.

P.S. The tissue is for your runny nose.

NOTE: 2 teaspoons gives this ice cream a nice little burn. You can use more or less to get the heat level you want.