My Dear Dairy Friends,
At the risk of beating a dead horse, I want to revisit the subject of Spiced-Up Chocolate ice cream. Remember Spiced-Up Chocolate? It was that gorgeous chocolate-and-chile combo that stole my heart at Miss Martha's Ice Cream Crankin' in 2007 and that you opted not to turn into a Purity flavor because it might not be mainstream enough.
Well, as of today, I think you'll have to agree that the marriage of cocoa and chile is officially mainstream.
You see, I just received a promotional package of new spices from McCormick, the Maryland-based spice juggernaut, and in that aromatic manilla envelope was a jar of Cocoa Chile Blend, a sweet-heat medley of sugar, cocoa powder, chipotle pepper, soy lecithin and paprika.
The label recommends the finely ground brown powder for use in marinades, spice rubs, brownies, chocolate cake and hot chocolate. So why not ice cream, I ask you? Just think what a dash of McCormick's Cocoa Chile Blend could do to Purity's already seductive Death by Chocolate.
So tell me, milk men, what's it going to take to get you guys on board with Death by Spiced-Up Chocolate? Are you waiting for Crayola to come out with a cocoa-chile brown crayon? Because I'm prepared to start hounding them, too.