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Hot Chocolate Mezcal Ice Cream
Ingredients
- 1 (3-inch) Mexican cinnamon stick (see headnote)
- Chocolate Custard Base (recipe below), made with cinnamon stick added to cream mixture before boiling
- Zest of 1 orange, grated on a Microplane
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon natural vanilla extract
- 1/4 cup mezcal anejo or reposado
- Chocolate Custard Base
- Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 1/4 cups granulated sugar
- 8 large egg yolks
- 3⁄4 cup bittersweet chocolate (64% to 72% cacao), chopped
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