Every so often, when I am working with a client on a new recipe I completely WOW myself. Don’t get me wrong, I do not develop just average recipes for clients, they are all great but sometimes it is like OMG. OMG. OMG. This recipe that I developed for Tabasco is exactly that. I am so in love with this, and I believe it is because I used one of my favorite Tabasco products the Smoked Chipotle sauce. I am beyond pleased how it came out. This recipe for Tabasco Smoked Chipotle Dark Chocolate Ice Cream is outstanding if I say so myself.
Avery Island and my time with the folks of Tabasco are still fresh in my soul. I think of my time there, often, and with the fondest of memories. Besides enjoying the product, it was the people who brought me in. From learning of their experiences with Tabasco to their genuine smiles that welcomed us each day. One BIG OMG highlight was taking a boat ride down the Bayou to Trapper’s Camp for an afternoon spent getting to know each other over good food and Honky Tonk music. Did I mention the airboat rides where I actually saw two alligators? Before being fed amazing crawfish boil, we began the afternoon with cold beers and the biggest oysters that I have ever slurped down, then proceeded to be wowed on the airboats. I LOVED it and cannot wait to go again, as it was an absolute blast. I shot a couple little videos with my iPhone that only share a glimpse into how fun it was.
One thing I keep reminding myself while working with Tabasco product, since my trip to Avery Island, is that the sauce is an ingredient, not a hot sauce. Meant to enhance the flavors of rest of the ingredients, not to cover up anything. This recipe for Tabasco Smoked Chipotle Dark Chocolate Ice Cream does just that. The smokey chipotle sauce really brings out the flavor of the bittersweet chocolate, leaving a hint of heat. The spiciness isn’t in the first bite, instead, it finishes off the last lick, and lingers on your taste buds. Soothing, warm and enticing.
When I make ice cream, I usually make a rich custard but opted for a cornstarch base as I wasn’t sure how the eggs would react with the vinegar in Tabasco. I think the key to a luscious ice cream is in the ingredients that are used, and I splurge when doing so. I used bittersweet chocolate, and lots of it, as well as creamy whole milk and heavy cream. Everything about my choices was perfect, the cornstarch base was thick, luscious and inviting. The other all ice cream as well, sinful. Ultra creamy, with a smooth finish, and a hint of spice not to mention a calm, smooth smokey bite or should I say lick. It is special, just like my experience at Avery Island. Special!
Next time you reach for that bottle of Tabasco, stop and ponder. What are you using it for? To cover up that greasy diner breakfast, or to enhance that killer silky egg breakfast you are about to make one lazy Sunday morning. Or maybe you need to add some mystery to that rye cocktail, why not toss in a dash of Tabasco Habanero instead of bitters? Think outside of the hot sauce box, and think about the smiles, history and family tradition behind Tabasco, and learn to enhance and entice.
Hope you enjoy these photos, and I promise there is a recipe down below. More Avery Island Photos, and recipes that I have created for Tabasco: Banh Mi Grilled Pork Salad, Shrimp Po’Boy Tacos, and Green Jalapeño Pineapple Shrub.
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Tabasco Smoked Chipotle Chocolate Ice Cream
**makes two pints
- 1 cup whole milk
- 4 teaspoons cornstarch
- 2 cups heavy cream
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup water
- 1/2 cup sugar
- 4 ounces bittersweet chocolate, broken into pieces
- 2 – 3 teaspoons Tabasco smoked chipotle sauce ** amount used depends on the heat you like, we went with 2 teaspoons for this recipe
- In a small bowl whisk together 1/4 cup milk, cornstarch, and 1/2 cup sugar. Set aside.
- In a large saucepan whisk together 3/4 cup milk and the cream; bring to a boil over medium-high heat.
- Turn off the heat, and whisk in the milk/cornstarch mixture.
- Continue whisk until smooth and thickened.
- Remove from the burner and set aside.
- Place the cocoa powder, water, and 1/2 cup sugar into a medium saucepan. Whisk until smooth.
- Place over medium heat, whisking until sugar is dissolved and cocoa powder is blended. About 3 minutes.
- Remove from heat and add the chocolate pieces. Whisk until smooth.
- Add the Tabasco sauce and whisk until smooth.
- Stir the chocolate sauce into the ice cream base until well combined.
- Pour into a medium glass bowl, and cover with plastic wrap. Pressing the wrap to the service of the mixture; this will prevent a film from forming.
- Place in the refrigerator overnight.
- Churn according to your ice cream makers directions.
Disclosure: Chez Us is proud to be a Tabasco Tastemaker. This trip was sponsored by Tabasco, and we have been hired to develop recipes using their products.