Jalapeño-Dark Chocolate Ice Cream, White Chocolate Sauce, Candied Pecans

No matter what you are thinking right now, this is a dish that will knock your socks off!

The marriage of chiles to chocolate goes all the way back to the ancient Mayans and survives in Central American and Southern Mexican cooking to this day in classic dishes such as Oaxacan Mole Negro.

One summer my oldest daughter, Camille, worked for chef Janos Wilder, Beard award winner and owner of Janos' Restaurant and J-Bar--4 star and 4 diamond establishments. The following recipe is Janos'.

We first made this one Sunday afternoon while watching the movie, Chocolat--a perfect pairing of food and movie!

I dare you to make this one. ;-)

Dale

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DARK CHOCOLATE—JALAPEÑO ICE CREAM SUNDAE

Serves 10-12

“Chocolate truffle meets jalapeño chile” is an apt description of this addictive frozen confection, which delivers double the chocolate as the sauce is chocolate, too. Note that the eggs in this recipe do not get cooked, so if you are concerned about salmonella, be sure of your egg source—or substitute Caliente Chocolate Ice Cream (see page 169).

INGREDIENTS

Dark Chocolate—Jalapeño Ice Cream
3 cups half-and-half
1 jalapeño chile, stemmed, seeded, and julienned
10 ounces bitter sweet chocolate, finely chopped
3 eggs
3/4 cup sugar
1 cup heavy cream
1/2 cup pecans, toasted

White Chocolate Sauce
1/2 cup heavy cream
8 ounces white chocolate, finely chopped

Candied Pecans
1 1/2 cups water
1 1/2 cups plus 1/3 cup sugar
1 1/2 cups pecan pieces

Do Ahead: The white chocolate sauce can be made up to 3 days ahead, covered, and refrigerated. Rewarm the sauce in a double boiler before serving. The candied pecans can be made up to 1 week ahead.

For the ice cream: In a saucepan over medium-high heat, bring the half-and-half and jalapeño to a boil. Remove from the heat and add the chocolate. Let sit for 1 or 2 minutes and then stir until the chocolate is melted and incorporated into the half-and-half. Let cool and refrigerate overnight.

Strain the half-and-half mixture and discard the jalapeño. In a large bowl with an electric mixer, beat the eggs and sugar at medium speed until fluffy and light in color. Turn the mixer to low and mix in the chocolate mixture, cream, and pecans. Transfer to an ice cream freezer and freeze according to the manufacturer’s directions.

For the white chocolate sauce: In a small pan over medium heat, bring the cream to a boil. Remove from the heat and add the white chocolate. Allow to sit 1 or 2 minutes and then stir until the chocolate is completely melted.

For the candied pecans: In a saucepan over high heat, combine the water and 1 1/2 cups of the sugar and bring to a boil; boil for 2 minutes, or until the sugar is dissolved. Add the pecan pieces and boil for 2 minutes more. Drain the pecans well. Place the remaining 1/3 cup sugar in a bowl and add the warm pecans. Toss well, coating evenly, and spread them on a baking sheet lined with parchment paper. Allow to dry about 2 hours; use immediately or store in an airtight container for up to a week.

Assembly: Place 2 scoops of ice cream in each bowl. Drizzle the white chocolate sauce and sprinkle candied pecans on top.


Recipe from Janos Wilder, owner chef of four star Janos’ Restaurant in Tucson, AZ.

Fenzl, Barbara Pool (with Jane Horn). 1999. Savor The Southwest. San Francisco: Bay Books, p. 173.