One of my closest friends, Christina, is getting her wisdom teeth pulled on Friday. Unlike most normal people, Christina is ecstatic about the procedure, even touting her excitement on Facebook. One of the downsides of having your wisdom teeth removed is the soft-food diet that you must follow post-surgery.
On the other hand, ice cream, mashed potatoes, and applesauce all happen to be soft and all happen to be delicious. While I could have made her a batch of mashed potatoes or simply brought her a smoothie from Planet Smoothie, I thought it would be even nicer to receive a big container of homemade ice cream. She is always up for new things, and she loves chocolate, so a dark chocolate ice cream laced with spicy cinnamon seemed to be the perfect option.
Sorry Christina, not all of the ice cream will make it to you. I had to taste it. For the blog of course! Well, you should know that it was very, very delicious. I really did have to taste it to make sure Christina would like it, and I am quite positive she will. Hopefully, this will make her wisdom teeth removal all the more exciting. I should also mention that it is a relatively soft ice cream, as the alcohol in the recipe prevents it from freezing completely.
Mexican Chocolate Ice Cream
Makes about 1 quart
Adapted from Room for Dessert
3 ounces bittersweet chocolate
2 1/2 ounces unsweetened chocolate
2 cups heavy cream
3 tablespoons brandy
1 cup milk
3/4 cup sugar
3/4 teaspoon ground cinnamon
4 egg yolks
1 cup almonds, toasted and coarsely chopped
Melt bittersweet and unsweetened chocolate with heavy cream and brandy in a saucepan over low heat. Set aside. Heat milk, sugar, ad cinnamon until warm. Stir together egg yolks and add some of the warm milk to them, stirring constantly. Scrape warmed egg yolks back into saucepan and cook over low heat, stirring constantly, until custard coats the back of a spoon. Strain custard into chocolate mixture and stir together. Cool completely and freeze in an ice cream maker. Fold in almonds.
More Mexican Chocolate