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
Ingredients
-
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
Directions
-
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.
-
ENJOY!
My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love.
Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.
See what other Food52ers are saying.