-
1
Combine the half-and-half, vanilla bean and seeds, cinnamon sticks, cinnamon and salt, in a non-reactive saucepan over medium heat.
-
2
Bring the half-and-half to a boil to scald it, and remove the saucepan from the heat.
-
3
Beat the sugar and egg yolks in a bowl.
-
4
Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking in between each addition, until all is used.
-
5
Pour the mixture back into the saucepan reduce the heat to medium-low, and cook, stirring, over medium heat, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
-
6
Remove from the heat, strain through a fine mesh sieve and cool completely.
-
7
Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time.
-
8
Place ice cream in a freezer-safe container and freeze until firm, about 8 hours.
-
9
Line a baking sheet (that will fit in the freezer) with plastic wrap.
-
10
Using a 1/2 cup ice cream scoop, form 8 large balls and place on the prepared baking sheet.
-
11
Cover the ice cream balls with plastic wrap and freeze until firm, about 2 hours.
-
12
Whisk together the 2 whole eggs and vanilla in a small bowl.
-
13
Place the graham cracker crumbs in a medium bowl.
-
14
Remove the ice cream balls from the freezer and dip, 1 at a time in the egg mixture and then in the graham cracker crumbs.
-
15
Dip the ice cream balls a second time in the egg mixture and then again in the graham cracker crumbs, pressing to coat well.
-
16
Place the ice cream balls on the baking sheet and return to the freezer.
-
17
Freeze overnight, or until very firm.
-
18
Pour the vegetable oil into a medium stockpot to a depth of about 3 inches and preheat the oil to 375 degrees F. Remove the ice cream balls from the freezer 2 at a time and immediately drop into the hot oil and fry for 15 seconds.
-
19
Remove from the oil with a large slotted spoon, draining well and place on the serving plate.
-
20
Drizzle with the Chipotle Chocolate Sauce, garnish with whipped cream, fresh mint and a maraschino cherry if desired.
-
21
Serve immediately.
-
22
Repeat with remaining ice cream balls.
-
23
3/4 cup half-and-half
-
24
1 tablespoon unsalted butter
-
25
1/2 teaspoon ground chipotle pepper
-
26
1/2 pound Mexican chocolate, chopped
-
27
1/4 teaspoon pure vanilla extract
-
28
Combine the half-and-half, butter, and ground chipotle in a small heavy-bottomed saucepan over medium heat.
-
29
Heat the mixture until a thin paper like skin appears on the top.
-
30
Do not boil.
-
31
Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
-
32
Remove from the heat and let cool.
-
33
The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.
