Mole Swirl Ice Cream
This recipe, by Executive Chef Ivy Stark of Dos Caminos, puts a whole new — and desserty! — spin on mole. “I guess my main inspiration was to introduce mole to the masses. Many people think mole sauce is a chocolate sauce and don’t care for the idea of eating it with savory dishes; however, if a mole does contain chocolate as an ingredient (many moles do not), it is a minor ingredient. The deep brown color comes from the chiles that are used. In fact, there are many moles that come in all colors,” says Stark.
- 1 whole chile ancho
- 4 oz piloncillo
- 1 clove
- ½ tsp ground canela
- 4 oz Mexican chocolate, broken into chunks
- 2 tbsp toasted almond slivers
- 2 cups vanilla bean ice cream
- Wash, devein, and remove seeds from chile ancho.
- Simmer the chile in about a cup of water until soft — about 5 minutes, then blend until very smooth with a bit of the cooking liquid.
- In a saucepan, combine chile puree, piloncillo, clove, cinnamon, and chocolate. Boil for 3 minutes. Remove clove.
- To serve, allow vanilla ice cream to soften slightly in a large bowl and swirl in almonds and mole with a wooden spoon.