Margarita Ice Cream, Toffee Tortilla Chips, Chocolate Ganache and Candied Jalapenos
Why I Love This Recipe
From the Sauce du Jour Kitchen with the help of Karen Nicholson
For the Tex-Mex Cooking Class -115
For this class I was dead set on a Margarita ice cream dessert but I wanted more than that. A LOT more; I was thinking a tortillas, caramel, chocolate and jalapenos. I enlisted the help of my good friend Karen, who is an amazing baker. Together we came up with this kick-ass dessert. She made a killer toffee and then we draped it on fried corn tortilla chips and topped them with chocolate ganache and a candied jalapeno! This is KILLER!!!
Ingredients You'll Need
FOR THE ICE CREAM
1 shot of tequila – for the cook
1/2 cup of fresh squeezed lime Juice
Zest of two limes
1/4 cup of Tequila
1/4 cup of Cointreau or Triple Sec
1 - 1/4 cups of Powdered Sugar
2 cups Heavy Cream
TOFFEE TORTILLA CHIPS WITH CHOCOLATE GANACHE AND CANDIED JALAPENOS
1 shot of tequila – for the cook
6 small corn tortillas, cut into quarters, fried in oil until crisp, set aside
Jarred Candied (or sweet) jalapeno’s, minced
Coarse Sea Salt, preferably Maldon
FOR THE CHOCOLATE GANACHE
6 oz. chocolate chips
2 Tablespoons heavy cream
1 Tablespoon corn syrup
1/4 teaspoon chile powder
FOR THE TOFFEE
1/2 cup of sugar
1/2 cup of butter
1/2 Tablespoon corn syrup
1 teaspoon of chile powder
Directions
FOR THE ICE CREAM
Put the lime juice, the zest, the 1/4 cups of the tequila and Cointreau (or Triple Sec) into a mixing bowl. Stir in the powdered sugar and whisk until it’s dissolved.
Add the cream; whip with an electric mixer until thick, but not stiff.
Put into an airtight container and freeze overnight.
This ice cream will not freeze too hard, so once you serve it, it melts speedily and voluptuously. Garnish with lime zest and sea salt and serve with a few Toffee Tortilla Chips on the side.
FOR THE CHOCOLATE GANACHE
Melt chocolate in a double boiler. Stir in the remaining ingredients. Set aside.
FOR THE TOFFEE
Place all of the ingredients in a sauce pan. Over medium heat, cook and stir until the sugar is melted. Increase heat to high and stir constantly until a candy thermometer reads 350 degrees. Remove from heat.
To Assmble: Place chips on a foil or parchment lined baking sheet. Using a spoon, drizzle each chip with the toffee, working fast because the toffee will set up. Drizzle the chocolate ganache on top of the toffee and then top each chip with some of the finely chopped candied jalapeno peppers. Put in the refrigerator or freezer for 20 minutes or so, to set the chocolate.
To Serve: Put a scoop of ice cream in a bowl and serve with 2-3 chips. Garnish with lime zest and sprinkle with sea salt.
