If James Beard Award-winning chef Rick Bayless isn’t afraid to make ice cream with his Bohemia beer, then neither are we!
- 1 large pasilla negro chile, stemmed, seeded and de-veined
- 1 ⅓ cups half-and-half
- 2 ounces Mexican chocolate, chopped into small pieces
- 3 ounces semi-sweet chocolate, chopped into ¼-inch pieces
- 4 egg yolks
- ½ cup sugar
- 1 ⅓ cups heavy whipping cream
- 1 ½ teaspoons pure vanilla, preferably Mexican
- ¼ cup Bohemia beer
In a small skillet, toast the chile over medium heat, about 10 seconds per side. Place in a small saucepan and add the half-and-half and both chocolates; heat over medium until steaming (but not boiling). Remove from heat, cover and let steep for 10 minutes, then pour into a blender or food processor and puree.
Fill a 4-quart saucepan halfway with water, into which you should nestle a 3-quart stainless steel bowl. Bring the water to a boil over high heat while you’re preparing the custard base, then reduce to maintain a gentle simmer.
In the 3-quart bowl, whisk egg yolks and sugar thoroughly, then add the chile-infused chocolate mixture. Set the bowl of custard base over the simmering water and whisk frequently, scraping down the sides of the bowl regularly with a rubber spatula until the mixture thickens noticeably (about 5 minutes). The custard is sufficiently cooked at 180 degrees. Strain the mixture through a fine sieve into a clean bowl.
Fill a large bowl halfway with ice. Nestle the bowl of strained custard in the ice bath. Whisk the mixture until it is completely cool. Stir in the heavy cream, vanilla and Bohemia then freeze in an ice cream freezer according to the manufacturer’s directions. Scrape into a freezer container and freeze for several hours to firm.
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