This recipe is based on my New World Spice Cake which employs only flavors indigenous to or used frequently in the cuisine of the New World.
2 1/2 cups heavy cream
1 1/2 cups whole milk (separated into 1 cup and 1/2 cup)
8 yolks from large eggs
3/4 cup (144 grams) minimally-processed sugar, divided (I use Florida Crystals.)
2 tablespoons Hershey's cocoa powder
1 tablespoon Ceylon cinnamon (also called "Mexican cinnamon", I use the product from Indus Organics.)
.5 teaspoon allspice
.5 teaspoon ground Anaheim chili powder (I use the product from Angelina's Gourmet.)
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 tablespoon vanilla extract
1 tablespoon vanilla extract
If you intend to freeze your ice cream today, prepare an ice water bath for a bowl large enough to accommodate all of the ingredients in this recipe. (I recommend making the batter a day ahead of time and allowing it to cool in the refrigerator.)
Put 2 1/2 cups of heavy cream, 1 cup of the milk, the other half of the sugar, the 2 tablespoons of cocoa powder, the tablespoon of cinnamon, the .5 teaspoon of allspice, the .5 teaspoon of Anaheim chili powder, and the salt into a saucepan. Begin to warm this mixture on the stove.
In a heatproof bowl whisk the 8 egg yolks with half of the sugar. Beat until the mixture is smooth.
Stir your cream-and-milk mixture over medium heat until just before the cream mixture simmers. When you first see small bubbles forming on the side of the saucepan, pull the mixture from the heat.You can also monitor it with a thermometer and pull when it is about 200 degrees Fahrenheit.
Using a small stream, very slowly whisk approximately two cups of the warm cream mixture into the egg yolks. You are tempering the yolks; be sure not to cook them.
Pour the yolk-and-cream mixture back into the saucepan with the remaining cream mixture and return to the stove over medium-high heat. Stir until the mixture reaches 180 degrees Fahrenheit and the mixture coats the back of a spoon.
Remove from heat and stir in the remaining 1/2 cup of cold milk to halt cooking. Stir in the vanilla extract.
If using an ice bath, put a clean bowl into the ice bath and use a wire mesh to strain the liquid into the clean bowl. Cool until chilled. If you're not using an ice bath,use a wire mesh tostrain the batter into an airtight container and cool the batter in the refrigerator overnight.
Freeze your batter in an ice cream maker.
Put 2 1/2 cups of heavy cream, 1 cup of the milk, the other half of the sugar, the 2 tablespoons of cocoa powder, the tablespoon of cinnamon, the .5 teaspoon of allspice, the .5 teaspoon of Anaheim chili powder, and the salt into a saucepan. Begin to warm this mixture on the stove.
In a heatproof bowl whisk the 8 egg yolks with half of the sugar. Beat until the mixture is smooth.
Stir your cream-and-milk mixture over medium heat until just before the cream mixture simmers. When you first see small bubbles forming on the side of the saucepan, pull the mixture from the heat.You can also monitor it with a thermometer and pull when it is about 200 degrees Fahrenheit.
Using a small stream, very slowly whisk approximately two cups of the warm cream mixture into the egg yolks. You are tempering the yolks; be sure not to cook them.
Pour the yolk-and-cream mixture back into the saucepan with the remaining cream mixture and return to the stove over medium-high heat. Stir until the mixture reaches 180 degrees Fahrenheit and the mixture coats the back of a spoon.
Remove from heat and stir in the remaining 1/2 cup of cold milk to halt cooking. Stir in the vanilla extract.
If using an ice bath, put a clean bowl into the ice bath and use a wire mesh to strain the liquid into the clean bowl. Cool until chilled. If you're not using an ice bath,use a wire mesh tostrain the batter into an airtight container and cool the batter in the refrigerator overnight.
Freeze your batter in an ice cream maker.