Yield: 6 Cups
Ingredients:
2 teaspoons ancho chile powder
2 cups whole milk
2 cups heavy cream
4 egg yolks
5 ounces dark chocolate chips, melted
14 ounces sweetened condensed milk
2 teaspoons vanilla extract
1 Tablespoon coffee liqueur
Method of Preparation:
- Combine the milk and cream in a saucepan over medium heat
- Temper in the egg yolks
- Strain mixture into a bowl through a fine strainer
- Combine ice cream base with melted chocolate, sweetened condensed milk, vanilla, and coffee liqueur.
- Cool the mixture completely
- Freeze in an ice cream freezer according to the manufacturer’s directions. Scrape into a freezer container and freeze for several hours to firm.