Mole Sauce: Holy Mole Ice Cream


| April/May 2008



Mole enchiladas

Illustration by Anni Betts

This ice cream requires a bit of prep time, but its incredible flavor is worth the effort. MAKES ABOUT 1 QUART.

• 2 ounces fleshy dried chiles, such as ancho or mulato
• 1/2 vanilla bean, split lengthwise
• 1 4-inch cinnamon stick
• 3 whole cloves
• 2 cups half-and-half
• 1 cup whipping cream
• 1 cup sugar
• 5 ounces bittersweet chocolate

1. Wearing rubber gloves, stem chiles, cut them in half lengthwise, and remove seeds.

2. Place chiles, vanilla bean, cinnamon and cloves in a heavy-bottomed saucepan. Add creams and scald over low heat. Remove from heat and let mixture steep 2 hours.

3. Strain cream to remove chiles and spices. Remove vanilla bean and reserve it; discard cinnamon and cloves. Place chiles and scalded cream into a blender and puree.

4. Strain mixture through a sieve, pressing on the leftover chile puree to remove all of the essence, into a clean heavy-bottomed saucepan. Scrape seeds from the vanilla bean into the scalded cream. Add sugar and chocolate. Cook over low heat, stirring, until sugar and chocolate dissolve.





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