Picante Chocolate-Bacon Ice Cream
2 cups Heavy Cream
1/3 cup Cocoa Powder (unsweetened, milk chocolate or dark chocolate)
½ cup Cane Sugar
1 ½ cups Robert Rothschild Farm Roasted Hatch Chile & Bacon Sauce
2 Medium Ripe Bananas (mashed)
1 tsp Salt
½ Medium Lemon (juice only)
1 ½ tsp Vanilla Extract
Add cream, sugar, cocoa powder into a saucepan and bring to a boil. Stir with a whisk continuously to incorporate the cocoa powder. Once the mixture reaches a boil, remove from heat and pour into a bowl.
Add Robert Rothschild Farm Roasted Hatch Chile & Bacon Sauce, mashed bananas, salt, lemon juice, and vanilla to the mixture. Blend well.
Place mixture into a sealed container and place in the freezer, stirring occasionally to speed the freezing process.
Divide the ice-cream into small bowls and garnish with fresh fruit and mint.
Use it as a flavor base to create a unique milkshake, or pair it with a freshly made cinnamon waffle cone.
Pro Tip: Give this recipe plenty of time to freeze—48 hours is best for the ice-cream to scoop well and not melt too fast.