Water recommended

Now that the sun is shining and the temperatures are warm again, I've dusted off my favorite ice cream cookbook, The Perfect Scoop, to try new frozen treats.  My first one of the season is Aztec "hot" chocolate ice cream, which is a chocolate recipe with the added kick of chile powder.  And let me tell you, it's a kick in the pants for sure!  This picture may look innocent - but you take a bite, and at first it tastes cool and refreshing, then once you've swallowed you feel a burn in your throat.  An interesting experience with ice cream, but it was still a big hit with everyone!  Recipe calls for 2-3 teaspoons of chile powder, and I used just a bit over 2.  The author recommends using chipotle chile powder (which is what I used, extreme heat) or ancho chile powder (smoky and not as hot).  We like adding a little whipped cream to help put out the fire!

Aztec "Hot" Chocolate Ice Cream

2 1/4 cups heavy cream
6 tablespoons unsweetened Dutch-process cocoa powder
3/4 cup sugar
3 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups whole milk
1 teaspoon vanilla extract
Pinch of salt
1 1/4 teaspoons ground cinnamon
2 to 3 teaspoons chile powder (see Note from Lebovitz below)
2 tablespoons brandy

Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and add the chocolate, then whisk until it is completely melted. Stir in the milk, vanilla salt, cinnamon, chile powder, and brandy. Pour the mixture into a blender and blend for 30 seconds, until very smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Note from Lebovitz: I like the taste of smoky ancho or chipotle chile powder, available in Mexican markets. They can vary in intensity, so if you're unsure of the strength of your chile powder, add the smaller amount and let it sit for awhile, then see if you like it before adding more. The subtle warmth can heat up as it stands.