Serendipity Ice Cream: Banana Chocolate Chili
- 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.
- ENJOY!
frozen ripe bananas, heavy cream, milk, ounces taza guajillo chili chocolate, golden brown sugar, ancho chili powder
Taken from food52.com/recipes/6711-serendipity-ice-cream-banana-chocolate-chili (may not work)