Ice Cream Sundays: Jeni’s Queen City Ice Cream – Chocolate, Cinnamon and Cayenne Pepper

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Although I made this ice cream some time ago, for New Years Eve actually, I thought that today was be a great day to share this. A cool Autumn Sunday in Melbourne, we have just come from a long heat wave at the end of summer and this ice cream is a perfect transition into the colder months. A medium dark chocolate ice cream that will with each spoon, reveal several hints of spice with the very end finishing in a pleasant tingle – a chilli hit.

Jeni’s Queen City Ice Cream was one of her first ice cream concoctions. Originally named Mexican Hot Chocolate, the hints of cinnamon and cayenne pepper are perfect taste sensations for everyone’s favourite chocolate ice cream. This ice cream recipe is part of Jeni’s signature collection  and you can try it for yourself! And you should, I got raving reviews from it, which is why it’s one of her best sellers.

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Jeni’s Queen City Ice Cream
Makes about 1L (1 quart)
Ingredients
1/2 cup unsweetend cocoa powder
1/2 cup sugar
1/3 cup water
3 tablespoons (1.5 oz) bittersweet chocolate, finely chopped

2 cups whole fat milk
1 tablespoon plus 1 teaspoon cornstarch

3 tablespoons softened cream cheese
pinch fine sea salt
1 1/4 cups heavy cream
3 tablespoons glucose syrup (
 light corn syrup)
1/2 tablespoon ground cinnamon
1/4 teaspoon cayenne pepper (1/2 if you like it hot – but not unbearable!)

Directions

Combine the cocoa, sugar and water in a small saucepan and bring to the boil over medium heat. Stir until the sugar dissolves and let boil for 30 seconds. Remove from the heat and add chocolate. Stir until combined and smooth. Set aside.

Mix two tablespoons of milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese, warm chocolate paste and salt in a separate bowl and set aside. Fill a large bowl with ice water.

Combine the remaining milk, the cream, glucose, sugar in a large saucepan. Split open the vanilla bean and scrap out the seeds. Add the seeds and the seed pod to the saucepan. Bring to the boil over a medium heat and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring back to a boil over medium heat and stir for about a minute until mixture is lightly thickened. Remove from heat.
Gradually wish the hot milk mixture into the cream cheese until smooth. Add the cinnamon and cayenne pepper and stir well. (If you are adding more cayenne pepper, add a little and taste before you add more). Pour the mixture into a large ziplock bag, (vanilla pod included) and submerge into the ice water. Let cool for 30 minutes. (You can also leave in the fridge to cool for at least 4 hours. If you are using a ziplock bag – use a good quality brand that can withstand the hot milk mixture).
Pour the mixture into your ice cream machine. Spin until thick and creamy following the directions for your specific machine. Pack the ice-cream into a large airtight, freezer safe container. Leave in the freezer for at least 4 hours to completely set.
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3 thoughts on “Ice Cream Sundays: Jeni’s Queen City Ice Cream – Chocolate, Cinnamon and Cayenne Pepper

  1. Pingback: Jeni’s Queen City Cayenne Ice Cream + my failed attempt at a video tutorial | The Tummy Train

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