Fried cinnamon ice cream with chipotle chocolate sauce
4 cups half-and-half
1/2 vanilla bean pod, cut and
2 sticks cinnamon
1 teaspoon ground cinnamon
1 cup sugar
8 whole egg yolks
2 eggs, beaten
2 cups graham cracker crumbs
Vegetable oil, for frying
Chipotle Chocolate Sauce, recipe follows
Whipped cream, for garnish
Fresh mint sprigs, for garnish
Maraschino cherry, for garnish
Combine the half-and-half, vanilla bean and seeds,
cinnamon sticks, cinnamon and salt, in a non-reactive saucepan over medium heat.
Bring the half-and-half to a boil to scald it, and remove the saucepan from the
Beat the sugar and egg yolks in a bowl. Add the half-and-half mixture, about
1/4 cup at a time, to the beaten eggs and sugar, whisking in between each
addition, until all is used. Pour the mixture back into the saucepan reduce the
heat to medium-low, and cook, stirring, over medium heat, for 5 to 6 minutes, or
until the mixture becomes thick enough to coat the back of a spoon. Remove from
the heat, strain through a fine mesh sieve and cool completely. Pour the filling
into the ice cream machine and follow the manufacturer’s instructions for
churning time. Place ice cream in a freezer-safe container and freeze until
firm, about 8 hours.
Line a baking sheet (that will fit in the freezer) with plastic wrap. Using a
1/2 cup ice cream scoop, form 8 large balls and place on the prepared baking
sheet. Cover the ice cream balls with plastic wrap and freeze until firm, about
Whisk together the 2 whole eggs and vanilla in a small bowl. Place the graham
cracker crumbs in a medium bowl. Remove the ice cream balls from the freezer and
dip, 1 at a time in the egg mixture and then in the graham cracker crumbs. Dip
the ice cream balls a second time in the egg mixture and then again in the
graham cracker crumbs, pressing to coat well. Place the ice cream balls on the
baking sheet and return to the freezer. Freeze overnight, or until very firm.
Pour the vegetable oil into a medium stockpot to a depth of about 3 inches
and preheat the oil to 375 degrees F. Remove the ice cream balls from the
freezer 2 at a time and immediately drop into the hot oil and fry for 15
seconds. Remove from the oil with a large slotted spoon, draining well and place
on the serving plate. Drizzle with the Chipotle Chocolate Sauce, garnish with
whipped cream, fresh mint and a maraschino cherry if desired. Serve immediately.
Repeat with remaining ice cream balls.
Chipotle Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 teaspoon ground chipotle pepper
pound Mexican chocolate, chopped
1/4 teaspoon pure vanilla extract
Combine the half-and-half, butter, and ground
chipotle in a small heavy-bottomed saucepan over medium heat. Heat the mixture
until a thin paper like skin appears on the top. Do not boil. Add the chocolate
and vanilla and stir until the chocolate melts and the mixture is smooth.
Remove from the heat and let cool.
The sauce can be kept refrigerated for several days, but it must be returned
to room temperature before serving.
Yield: 1 1/2 cups