I can’t wait ANY LONGER to share this recipe with you guys! I made it a few weeks ago and it’s on my schedule to share later in July but it is SO FREAKING AMAZING I just have to get it out there! Stat. NOW! So here we are.
Also, here we are IN ENGLAND! I landed in Scotland early this morning after spending a very fun weekend in Denver, and have (presumably) met up with my family, driven into England, and we’re getting ready to start hiking! We’ll spend the next week hiking Hadrian’s Wall, all the way across the UK! It should be fun. I hope I packed enough sweaters. Packing for Scotland/England/Iceland was so so different than packing for SE Asia: one sweater (necessary, it’s cold!) takes up the same space as 3 complete tropical outfits! Definitely feeling like less of a pro packer… but oh well. That happens.
While in Denver this weekend I pretty much lived on Mexican food: Tacos, breakfast burrito, chips and salsa, more tacos, more chips and guac… Literally every single thing I ate in Denver was Mexican. I am not complaining!! So good. This ice cream takes on some of my favorite South-of-the-border flavors: chipotle in adobo sauce. You guys know this is one of my secret weapons — if I don’t want to worry about spices/flavoring, I just throw a bunch of this in and it’s all taken care of. AND SO TASTY!
I’m not sure why I thought of this combo, but I did and I made it and it legitimately was one of the best ice cream flavors I’ve E.V.E.R. had. I’m not being dramatic: I loved it. I ate this for breakfast. And lunch. And dinner. Whoever claimed I was healthy? Oy. Somebody bring me a green smoothie!
If you’re not super into spice, you could make this without using the chipotle pepper — just use the adobo sauce… you’ll get less spicy spicy but still have the smokey flavor. I threw one finely chopped pepper in — seeds and all — and didn’t find it to be that spicy at all… the creamy nature of the ice cream (did I seriously just write “creamy nature” ?? I’m so sorry) tones down the spicy. It’s SO SO perfect.
AND THEN THE PECANS! Toast your pecans (oven, 350F till they’re fragrant), let them cool, and then throw them in once the ice cream has frozen in the ice cream maker. They add a perfect texture and nutty balance which is uuuuuh-mazing. Now I’m seriously craving this ice cream! It was nearly 100F in Denver this weekend, which almost made me want to die, but hopeful will make the 45F in Scotland a nice alternative. Hopefully. Maybe I’ll buy ten thousand Scottish sweaters! I hear they’re nice! And Icelandic! Oooh Icelandic wool… LOVE!
Happy Monday! Enjoy your week! I’ll hopefully have posts up for you as normal, but no guarantees as I hike through the English tundra! Not literally. I mean, kind of. But not a tundra. Aaand we’re done. LOVE YA! xoPrint
- 4 ounces unsweetened chocolate
- 1 cup milk
- 1 chipotle in adobo sauce, finely minced
- 2 tsp adobo sauce
- 2 large eggs
- 1 cup sugar
- 1 cup heavy cream or 1 cup whipping cream
- 1 tsp vanilla
- 1 pinch salt
- 1 cup pecans, toasted
- In a saucepan over medium heat, melt the chocolate into the milk. Once the chocolate is completely melted, add the chipotle, very finely minced, and the adobo sauce. Remove from heat and let cool.
- Add the eggs to a mixing bowl, and mix on high with the whisk attachment until light and frothy — about 2 minutes. Gradually add the sugar, while still mixing.
- Add the cream, vanilla, and salt, and whisk to combine. Add the cooled chocolate mixture, mix well, cover, and refrigerate for 2-3 hours.
- When totally chilled, follow your ice cream maker instructions to make into ice cream, adding the pecans at the end. Pour into your ice cream container and freeze for 3 hours before serving.