Spicy Chocolate

While in Boston one winter, I visited the original location of JP Licks (pretty much the best ice cream in the world) and I tasted the flavor "Mexican Chocolate." Imagine silky spicy chocolate with a bit a heat that lingers on the tongue. The experience was titillating, captivating, fascinating and slightly bizarre.

Here's my version using goat milk:
2 cups goat milk
1 tablet Abuelita Chocolate
1/8 tsp red pepper flakes
1 tsp vanilla extract
1 tsp Kahlua liquor

In a medium-sized, heavy-bottomed saucepan, heat the milk with the chocolate tablet and the red pepper flakes. Bring the mixture just to a boil, making sure the tablet has completely dissolved. Remove from heat and let stand for 5 minutes. Strain the mixture, reserve the milk.

Meanwhile, whisk the yolks with the vanilla and the Kahlua until the mixture is fluffy. Slowly pour the milk into the eggs while whisking constantly. Return the egg-milk mixture to the saucepan and cook over medium heat, whisking constantly. DO NOT BOIL. When the mixture begins to thicken and coats the back of a spoon, remove pan from heat and strain into a bowl.

Place the bowl in an ice-bath and let stand until chilled.

Freeze in an ice cream maker according to the manufacturer’s instructions.