WARNING: Because the combination of chiles and chocolate release endorphins in the body, some consider this to be an aphrodisiac dessert. 😉
1. Break 3 1/2 ounces of the chocolate into small pieces and place into a saucepan with the ancho chiles, milk and sweetened condensed milk. Put the pan over low heat until the chocolate has melted, then let cool slightly.
2. Beat the egg yolks, sugar and agave nectar together in a heatproof bowl until the yolks become pale. Add the cooled chocolate mixture, then place the bowl over a pan of lightly simmering water, stirring constantly until the mixture starts to thicken (it should be thick enough to coat the back of a spoon). Let cool slightly, stirring about every 10 minutes, then remove and discard the dried chiles.
3. Whip the cream to soft peaks, then carefully fold in the chocolate mixture. Churn in an ice cream maker, according to manufacturer's instructions,. Ten minutes before the end of the churning time, or just before the ice cream is fully frozen, chop the remaining 2 ounces of chocolate into tiny pieces and add to the ice cream.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 278 | ||
Calories from Fat: 136 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 8.1g | 41 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 157.3mg | 48 % | |
Sodium 10.9mg | 0 % | |
Potassium 160.9mg | 4 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 35.6g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 278
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