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:
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. - Paraphrased from Monte Alban
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.