Roasted Corn Ice Cream with Dark Chocolate Salsa Swirl

I do really believe that most anything delicious is even more delicious when frozen and churned to perfection with heavy cream and sugar.  This ice cream, well, is no exception.  Although I have learned something about gourmet flavors: a little goes a long way.  People love bowls and bowls of vanilla ice cream. Not you? Must just be me.  But when it comes to unique flavors, I think small doses really does the trick.  You want your guests to appreciate the flavor. Enjoy the richness of the dessert.  I mean after all, dessert should be rich. Savory. And enjoyed. So here's to a unique flavor made in a small batch so your guests will come back next time expecting something even more outrageous and delicious.

Oh, yes. I forgot to mention where I got this crazy idea.  Being a Foodbuzz Featured Publishers means you can be a part of their Tastemaker's program and opt in for samples from companies to come up with interesting recipes.  This month it was Pace Picante Sauce to make a great Super Bowl dish.  There are so many salty things at Super Bowl parties, I want to throw a little sweet curve ball in the mix.  So I mixed an entire jar of Pace Picante medium salsa (choose your desired spice level accordingly) with about 1 tablespoon of Cayenne Pepper (again, your taste buds will be the judge here) and an entire bar of dark chocolate.  Melt this all together over medium heat, and you have yourself a rich, spicy, dark chocolate sauce that has an after bite that hits you in the back of your throat.  And does so just in time for the creamy Roasted Corn Ice Cream to sooth the spice.

Sounds crazy right?  It might be. But it. is. good.  My husband suggested to dip chips it.  Might be too far.  I am gong to suggest to serve it on it's own, or maybe another addition like churros for garnish.  I'm going to make that this weekend and I'll let you know how it goes.  In the meantime, give this a try.  It's fun, easy, and will make your Super Bowl servings stand out from the rest of the block.



Roasted Corn Ice Cream with Dark Chocolate Salsa Swirl (Makes 1/2 quart)


1 ear of corn
1/4 c brown sugar
1 tablespoon butter
1 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
2 egg yolks
1 jar Pace Picante Salsa (your choice on spice level)
1 tablespoon Cayenne Pepper (optional)
1 bar 70% Dark Chocolate


Cover ear of corn with butter, so that it looks like you have put frosting on the ear of corn.  Roll buttered corn in brown sugar.  Place buttered, brown sugar ear of corn on to baking sheet and place in 350 degree preheated oven for 14 minutes, rolling the ear of corn around in melted butter and brown sugar half way through heating time.  Remove and let cool, set aside.  Heat milk, heavy cream, and sugar in saucepan over medium-low heat until small bubbles form around the edge of pan.  Remove from heat and whisk in egg yolks.  Be sure to whisk fast and pour in egg yolks in small doses, otherwise you will end up with scrambled eggs.  Once egg yolks are mixed in, place back over heat.  But corn kernels off the cool cob, and place kernels into milk mixture.  Continue to heat over medium to low heat for another 5 minutes, stirring constantly.  Remove from heat, and place entire saucepan into freezer for quick cooling, about 1 hour.  Take mixture out of freezer, and stir to mix up ice formations that may have formed on top.  Pour cooled mixture into ice cream freezer bowl that has been frozen according to manufacturer's instructions.  Churn full cycle, usually about 30 minutes.  While churning, pour the Pace Picante salsa into saucepan over medium heat and add Cayenne Pepper according to your desire.  Break up dark chocolate and place into heated salsa.  Stir constantly until chocolate is melted completely.  Taste and add more spice if you so desire.  Remove from heat and leave in saucepan until churn cycle of ice cream is completed.  Remove ice cream from freezer bowl and place in layers into small airtight container.  Place a medium to thin layer of ice cream on bottom, followed by the cooled salsa chocolate sauce on top.  Repeat with layers, ending with ice cream.  You may have extra sauce, depending on how much spice and chocolate you want in your ice cream.  IF you do, keep it and use it as a cooking sauce for a chicken dish, or in burritos.  I'm telling you, it's yummy!  Serve immediately or place in freezer and serve when ready! Enjoy!