Chocolate-Dipped Concha Ice Cream Sandwiches | Sweet Heat with Rick Martinez | Food52

Food52’s Resident Sugar Man Rick Martinez brings a delectable summertime treat that packs both the heat and the sweet. He combines Conchas (Mexican sweet bread) dipped in a chile chocolate ganache with creamy vanilla bean ice cream and a spicy blackberry sauce for a satisfyingly cool ice cream sandwich. GET THE RECIPE ►► https://f52.co/3g82KZc

For more food, design, and Choco content from Rick, follow him on Instagram @rick_andrew_martinez

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VIDEO CHAPTERS:
0:00:00​ Intro
0:01:03 Up First: Ice Cream
0:02:35 Our Creamy Custard Base
0:07:25 Getting The Temp Just Right
0:08:27 Don't Forget The Chocolate Sauce
0:10:11 Berry Good Berry Sauce
0:13:03 Churn, Baby, Churn
0:14:09 Dipping & Assembling
0:16:10 Time To Eat!

COOK TIME: 4 hours and 30 minutes
SERVES: 4 extra-large or 8 large sandwiches

INGREDIENTS

Vanilla Bean Ice Cream
2 1/2 cups whole milk
2 1/2 cups crema or heavy cream
1/2 teaspoon kosher salt
1 vanilla bean, split lengthwise and seeds scraped out
8 large egg yolks
1 cup granulated sugar

Chile Fudge Sauce
1/4 cup piloncillo or dark brown sugar
2 tablespoons agave syrup or honey
Kosher salt
3/4 cup heavy cream
1/4 cup whole milk
2 tablespoons unsalted butter
8 ounces bittersweet chocolate (60% to 72% cacao), chopped
1/4 teaspoon to 1 teaspoon ground chile de árbol or ground cayenne
1/2 teaspoon ground canela or cinnamon

Spicy Berry Sauce
1 pound fresh blackberries, blueberries, or strawberries
1/2 cup granulated sugar
2 tablespoons chopped candied ginger
1/8 teaspoon to ¼ teaspoon ground chile de árbol or ground cayenne
Kosher salt

To serve
8 small conchas or 4 regular conchas, halved lengthwise and warmed

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