As I write this, summer is still on. By the time this posts, the Equinox will have passed. Actually, it is still feeling pretty summery in northwest Vermont, during daytime hours, anyway. It was warm and muggy today though, mercifully, less buggy than a month ago. Evenings are noticeably cooler.
So there's plenty enough summer left for ice cream. This week's recipe was Aztec "Hot" Chocolate Ice Cream from The Perfect Scoop by David Lebovitz. The Hot comes from chile powder. I used smoky ancho. I also chose semisweet chocolate over bittersweet in an effort to cut into the richness of this effort.
The ice cream turned out well, definitely spicy. You feel the burn in the back of your throat. I don't know if I'd make it again but it was a worthy experiment.