Ice cream always gets me excited; but this recipe takes it to a whole new dimension. I’d sum up this Mezcal ice cream as being surprisingly tasty and a little exotic. Let’s face it, any ice cream that’s boozy is either good or great. But wait, what’s Mezcal? It’s not exactly a household name in Australia so let me elaborate:
[blockquote size=”full|half|third|fourth|two-thirds|three-fourths” align=”left|right” byline=”Paraphrased from Monte Alban”]Mezcal is a Mexican spirit made from agave. Genuine Mezcal contains a worm. It isn’t there for looks. It is meant to be eaten as it’s believed by many that within the worm lies the key. Some say it unlocks the door to a world of wonderous experiences. But the worm holds different keys for different people.[/blockquote]
Let me start by saying this recipe doesn’t include the worm! But I’d like to think this ice cream will unlock wonderous experiences for you. I used Monte Alban Mezcal – you could too. It’s available in most good liquor outlets. As I write this, I’m munching down a few of those worms so forgive me for any typos or general craziness.
Why is this Mezcal ice cream so damn good?
All the flavours pair together perfectly. Mexcal on its own in ice cream would be ok, but its the chilli that adds another dimension. At first you don’t even notice it’s there. But it is. The heat builds momentum like a good curry does. The difference is, cool ice cream and hunks of chocolate offset the heat and make the whole dessert a winner.
What are the key elements?
To make the perfect ice cream you’ll need these ingredients in addition to the usual components of ice cream (milk, cream, sugar, vanilla etc):
- Monte Alban Mezcal or a similar quality Mezcal.
- Chilli flakes. I used MasterFoods brand but any should do the trick.
- Good quality dark chocolate. I used Darrell Lea 72% Cocoa Chocolate.
If you don’t have access to Mezcal you can always use Tequila. Otherwise, make this chilli and mint ice cream which is also a delicious icecream with a bit of heat in it.
This Mezcal ice cream recipe is a modification of Brandon’s at Kitchen Konfidence.
Chocolate Chilli Mezcal Ice Cream
- 1/3 cup sweetened condensed milk
- 1/4 tsp kosher salt
- 4 large egg yolks
- 2 cups thickened cream
- 1/2 cup sugar
- 1/4 cup buttermilk
- 2 tsp vanilla extract
- 2 Tbsp mezcal
- 100 gm quality dark chocolate
- Chilli flakes, to taste
- Add sweetened condensed milk and salt to a medium bowl and set aside.
- Whisk egg yolks in another medium bowl and set aside.
- Heat heavy cream, milk and sugar in a saucepan over medium heat, stirring to dissolve the sugar. As the liquid begins to simmer, remove from heat. Slowly pour a cup of the heated milk into the eggs and whisk constantly to ensure eggs don't start cooking. Pour egg mixture back into the original saucepan and continue cooking on medium heat until the base thickens and can coat the back of a spoon. Do not let boil.
- Strain the heated liquid into the bowl with the sweetened condensed milk and stir.
- Allow the custard base to cool then stir in the buttermilk and vanilla essence and add chilli flakes. Cover the bowl with cling wrap and let chill in the refrigerator for 2 days, yes 2 days. It really infuses the flavours.
- Stir the magical Mezcal into the chilled custard base. Add the chilled custard base to your ice cream maker and churn to your manufacturer's instructions.
- As the ice cream churns, melt the chocolate on a low heat in a saucepan. Once melted, allow to cool completely.
- Once churning is complete add the ice cream to an airtight container. As you layer in the ice cream, pour in streaks of melted chocolate.
- Allow the ice cream to freeze at least 3 hours before serving.