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Author Notes: Sometimes things just come together with a little serendipity. Like this ice cream. At the beginning of September TAZA Chocolate Mexicano was featured in the food52 shop. I am a big chocolate fan, so I thought to myself: I will have to find that someday. My parents returned from a trip to Seattle and Portland three days later with, coincidentally, some TAZA Guajillo Chili Chocolate Mexicano as a gift for me. A few days after that, Elana of elanaspantry posted her recipe for Mexican Chocolate Ice Cream and then a few days later there was a foodpickle question about overripe bananas. It is so humid here bananas ripen really quickly; I have been peeling and freezing ripe bananas in Ziploc bags for a while now. All of these elements percolated in my brain and this ice cream was the result. This reminds me of the chocolate dipped frozen bananas I enjoyed as a kid from a local ice cream shop - with a subtle spicy warmth at the end. - gingerroot
Makes about 1 quart
- 3 frozen ripe bananas
- 1 cup heavy cream
- 1 cup 1% milk
- 2.7 ounces TAZA Guajillo Chili Chocolate Mexicano
- 1/4 cup golden brown sugar
- 1/2 teaspoon ancho chili powder
- Take frozen bananas out of freezer to thaw. With a large serrated knife, finely chop chocolate discs. Transfer chocolate to a bowl and set aside.
- Heat cream, milk and palm sugar in a saucepan over low heat. Stir and cook until brown sugar has dissolved. Remove mixture from heat, stir in chocolate until completely melted. Allow mixture to cool.
- Coarsely chop bananas (they should be thawed, but still firm). Add bananas and chocolate cream mixture to blender. Puree until combined. Stir in ancho chili powder.
- Pour mixture into base of ice cream maker and process according to manufacturer’s instructions. When finished, transfer to an airtight container and freeze longer for a firmer ice cream.
- This recipe was entered in the contest for Your Best Ice Cream
- This recipe was entered in the contest for Your Best Chocolate & Spice
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